Citrus Salmon Salad
An OUTRAGEOUSLY delicious recipe that’s a copycat from a high-end, popular NYC brunch spot! This Citrus Salmon Kale Salad is kissed with juicy orange, buttery avocado, crunchy pistachios and hearty beets! And is Gluten Free, Paleo and on the Specific Carbohydrate Diet!
Ingredients
- 3 “Love Beets” — or 2 whole roasted beets, sliced
- 1 orange segmented — reserve the juice for the dressing
- 1 avocado sliced
- 1 cup pistachios dry roasted, salted – rough chop
- 4 stalks of kale stem removed, chopped and massaged with olive oil and salt
- 1 lb salmon cut into 2 equal filets
Dressing
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Orange Juice just squeeze the leftover orange pulp from above
- 1 tsp white wine vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. On a tinfoil-lined baking sheet, place your two salmon filets. Drizzle with olive oil, sprinkle with salt and pepper and a squeeze of lemon juice. Bake for 12-15 minutes until the internal temperature is 145°.
- Next, you’re going to want to massage your kale. This is really important, as it makes it softer, more easily digestible, and just plain tastier! Put your de-stemmed, chopped kale in a large bowl, drizzle it with 2 Tbsp EVOO and two pinches of sea salt, and with clean hands, get in there and massage it. I liken the motion to hand-washing something in the sink. You’ll feel it begin to soften and break down, turning a deep emerald green color!
- Next, add the rest of your ingredients (minus the salmon) to your bowl with the kale!
- Combine your dressing ingredients, and mix to thoroughly combine.
- Drizzle your dressing over your kale, and mix to combine.
- To plate, serve half of the kale mixture to each person. Top each with half of an avocado – sliced – and your salmon filet!