Ingredients
Salad
- 1 bunch Lacinato kale, thinly sliced
- ½ radicchio, thinly sliced
Salmon Marinade and Dressing
- 1 medium shallot, minced
- Juice and zest of 1 large lemon
- Juice and zest of 1 large lime
- Juice and zest of 1 medium blood orange or citrus of choice
- ½ -1 red chili pepper, finely chopped
- ¼ cup extra virgin olive oil
- ½ teaspoon Spicewell Sustainable Sea Salt
- ¼ teaspoon fresh ground black pepper
- 2 (6-ounce) cans wild-caught salmon, liquids drained
Optional serving suggestion:
- 1 blood orange, cut into segments for garnish
- ¼ cup raw walnuts, crushed and sprinkled on top of salad
- ¼ cup dill, roughly chopped
- Spicewell Sustainable Sea Salt
Method
Step 1
Place kale and radicchio into a large mixing bowl.
Step 2
In a medium bowl add the minced shallots, the zest and juice from the lemon, lime, and orange, plus the chili, olive oil, salt, and pepper. Mix well and allow the dressing to marinate for 5 minutes.
Step 3
Meanwhile, open and drain the canned salmon. Transfer the salmon to the citrus marinade and stir, allowing all the flavors to marinate the salmon.
Step 4
Add the marinated salmon to the greens, pouring in all the dressing, and toss well.
Step 5
To assemble the salad, transfer the salad onto a serving platter, top with orange segments, raw walnuts, dill, and sea salt (if using). Enjoy!
Nutritional analysis per serving: Calories: 282, Total Fat: 18g, Saturated Fat: 3g, Cholesterol: 74mg, Fiber: 1g, Protein: 21g, Carbohydrates: 10g, Sodium: 364mg, Sugars: 7g, Net Carbs: 9g
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