Summer Kale Salad
Grilled salmon fillets top a bed of kale, quinoa, blueberries, and more in this summer kale salad from Lex Eats. Don’t let the name fool you, though. This dish is delish year-round.
Ingredients
Gorton's seafood
1 bunch kale, de-stemmed and finely chopped
2 Gorton’s Grilled Salmon fillets
1 cup cooked quinoa
1/3 cup blueberries
1/4 cup dried cranberries
2 tbsp almond slivers
1/4 cup olive oil
3 tbsp apple cider vinegar
1 tsp honey
1 tsp dijon mustard
1/8 tsp salt
1/8 tsp pepper
Preparation
Step 1
Prepare Gorton’s Grilled Salmon according to package, until 155°F or higher.
Step 2
Make dressing by whisking together the olive oil, apple cider vinegar, honey, dijon mustard, salt, and pepper.
Step 3
Add finely chopped kale to a large mixing bowl and pour over dressing. Use your hands to massage the dressing into the kale.
Step 4
Add quinoa, blueberries, dried cranberries and almonds to salad and toss to combine.
Step 5
Divide salad into two bowls and top with salmon. Enjoy!
Featured product
Classic Grilled Salmon
