A salad bursting with flavors like bright citrus, quinoa, garlic, salmon, and much more! Perfect for any lunch or dinner.
1 Bunch of dinosaur kale, chopped
1 Tablespoon of olive oil
2 Blood Oranges, peeled and sliced
1 Grapefruit, peeled and sliced
½ Cup of pumpkin seeds
1 Cup of cooked quinoa
1 Avocado, pitted & sliced
2 Small salmon filets
1 Teaspoons of smoked paprika,
1 Teaspoon of onion powder
1 Teaspoon of garlic powder
1/2 Teaspoon of dried oregano
1/2 Teaspoon of brown sugar
1/4 Teaspoon of cayenne pepper
1/4 Teaspoon of freshly cracked pepper
1/2 Teaspoon of kosher salt
1 1/2 Tablespoons of olive or canola oil
Honey mustard vinaigrette
4 Tablespoons of olive oil
Juice of a lemon
1 Tablespoon of Dijon mustard
1 Tablespoon of honey
1 Tablespoon of apple cider vinegar
2 Cloves garlic, minced
Salt + pepper to taste
- In a small bowl or Mason jar combine all honey mustard vinaigrette ingredients. Whisk or shake in shaker jar for 30-45 seconds or until well blended. Place into the refrigerator and chill while making the rest of the salad.
- In a large salad bowl add 1 Tablespoon of olive oil. Remove center stem and chop kale leaves. Place into large bowl and massage kale pieces with olive oil. This will help break down the kale and leave you with tender pieces instead of hard, crunchy ones. Add in quinoa, blood orange and grapefruit slices, pumpkin seeds, and toss. Place salad into the refrigerator until serving.
- In a small bowl, whisk together all blackened seasoning ingredients. Rub mixture evenly onto both sides of salmon filets. In a heavy bottom cast iron skillet add in 1 ½ tablespoons of olive oil and turn on to medium-high heat. Place a drop of water onto skillet; if it ‘dances’ the skillet is hot enough. Place your fish into skillet skin side down and cook for 3-4 minutes. With a fish turner flip fish and cook for an additional 1-2 minutes. Place fish onto a paper towel lined plate and serve with salad. This salad will make (2) dinner portions and (3-4) side portions.