Salmon Kale Salad recipe with Tahini Dressing
A festive salmon and kale salad recipe with tahini dressing, pomegranate seeds, sliced avocado and toasted pine nuts.
For the Salmon
- 2 pieces Salmon
- 2 teaspoons Olive Oil
- 1 Lemon
- Salt and Pepper to Taste
For the Salad
- 4 cups Kale, stems removed and chopped
- 1/2 Avocado, sliced
- 2 tablespoons Pomegranate Seeds
- 2 tablespoons Pine Nuts, toasted
- 1 recipe Tahini Lemon Dressing ***
Preheat the oven to 400 degrees
Cut the lemon in half and cut two thin circles out of the middle. Squeeze the remaining lemon over the fish.
Drizzle the fish with the olive oil and season both sides with salt and pepper. Top each piece of fish with one of the lemon slices.
Cook for 8-12 minutes until the fish flakes. Time will depend greatly on how thick the fish is.
Massage the kale and coat with the dressing. Use your hands to make it more tender.
Divide the salad in two bowls and top with the salad with the avocado slices, pomegranate seeds and pine nuts.
When the fish is done, place it on top of the salad. Finish with an extra drizzle of dressing, if desired!
Calories: 280kcalCarbohydrates: 25gProtein: 9gFat: 20gSaturated Fat: 2gCholesterol: 1mgSodium: 60mgPotassium: 1071mgFiber: 6gSugar: 4gVitamin A: 13460IUVitamin C: 196mgCalcium: 221mgIron: 3mg