Superfood Chopped Salad with Salmon & Creamy Garlic Dressing
This salad starts with a base of curly kale, but you can also use chard or spinach. Mix in a variety of chopped veggies like broccoli, cabbage, and carrots. Top it off with protein-rich salmon and a creamy yogurt dressing for a satisfying meal. Enjoy the delicious combination of flavors and textures!
Ingredients
- 1 pound salmon fillet
- 1/2 cup low-fat plain yogurt
- 1/4 cup mayonnaise
- 2 Tbsp lemon juice
- 2 Tbsp grated Parmesan cheese
- 1 Tbsp finely chopped fresh parsley
- 1 Tbsp snipped fresh chives
- 2 Tsp reduced-sodium tamari or soy sauce
- 1 medium clove garlic minced
- 1/4 Tsp ground pepper
- 8 cups chopped curly kale
- 2 cups chopped broccoli
- 2 cups chopped red cabbage
- 2 cups finely diced carrots
- 1/2 cup sunflower seeds toasted
Instructions
- Preheat broiler to high and position the rack in the upper third of the oven. Line a baking sheet with foil.
- Place salmon on the prepared baking sheet, skin-side down. Broil until opaque in the center, about 8 to 12 minutes. Cut into 4 portions.
- In a small bowl, whisk together yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper.
- In a large bowl, combine kale, broccoli, cabbage, carrots, and sunflower seeds. Toss with 3/4 cup of the dressing.
- Divide the salad among 4 plates and top each with a piece of salmon. Drizzle with remaining dressing before serving. Enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 19g | Protein: 32g | Fat: 24g