Dr. Mark Hyman is one of my favorite sources for healthy recipes. I made this salad of his recently.
I love how healthy and protein-packed it is. As we age, eating enough protein becomes increasingly important.
I honestly find other kale salad recipes more delicious, but I served this with stuffed pepperoni bread, and it felt like the perfect match for a high-flavor treat like that.
I made a few modifications in my version of the salad. Those are noted below.
Enjoy!
Salmon marinade and dressing ingredients:
- 1 medium shallot, minced
- Juice and zest of 1 large lemon
- Juice and zest of 1 large lime
- Juice and zest of 1 medium orange
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 (6-ounce) cans salmon, liquids drained
Salad ingredients:
- 2 bunches Lacinato kale, thinly sliced
- 6 oz. bagged coleslaw mix
- 1/4 cup chopped dill
- 5-6 clementines, peeled and in wedges
- 1/3 cup raw chopped walnuts
Instructions:
In a medium bowl, add the minced shallots through black pepper. Mix well and allow the dressing to sit for 5 minutes.
Stir the drained salmon into the dressing.
Place the kale, coleslaw, and dill in a large bowl. Pour in the marinated salmon and all the dressing. Toss well.
Transfer the salad to a serving bowl. Top with clementine slices, walnuts, salt and pepper.
Serves 8.