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Superfood Chopped Salad with Salmon & Creamy Garlic Dressing

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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!
Course Lunch or Dinner
Cook Time 30 minutes
Calories 409

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