This outstanding salad is loaded with flavor and packed with nutrient-rich ingredients. Baking the salmon for the recipe is easy, but you can also use leftover grilled or poached salmon.
3/4 pound skinless, boneless salmon fillet
1 avocado , pitted, peeled and chopped, divided
2 tablespoons lemon juice
6 cups baby kale
2 tablespoons chopped pickled jalapeño peppers , or to taste
Preheat the oven to 400°F. Line a small baking pan with parchment paper. Arrange salmon on the pan, skin-side down, and bake until just cooked through, 10 to 12 minutes. Cool slightly, flake flesh and set aside.
While salmon is baking, mash half of the avocado with lemon juice and 1 tablespoon water in a large bowl until you have a chunky dressing. Add kale and toss very well, making sure all leaves are coated.
Divide kale among serving plates. Top with flaked salmon and remaining avocado. Sprinkle with jalapeños and serve.
Note: If using leftover cooked salmon, you'll need about 2 cups flaked cooked fish.
Per Serving: 250 calories (120 from fat), 13g total fat, 2g saturated fat, 45mgcholesterol, 130mg sodium, 15g carbohydrates, (6 g dietary fiber, .1g sugar), 21g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.