This is a nice break from Thanksgiving and includes superfoods that make you feel good (and your heart healthy). Picky eater alert: my son loves this one, too.
Ingredients (for 2)
- Bunch of kale
- Red onion (to taste)
- Cherry tomatoes (to taste)
- 1 lime
- Olive Oil
- 1 Avocado, sliced
- 1 pound Salmon
- EVOO
Season salmon with salt, pepper and olive oil. Bake in oven at 350 for about 20 minutes (if it’s a really thin slice of salmon, reduce cooking time).
While salmon is baking, cook kale leaves (torn from stem) on a stove top. I drizzle olive oil and season with salt and pepper while cooking. This typically takes about 15 minutes on medium heat — I like mine a little crisp.
Make the vinaigrette by juicing the lime and adding about one tablespoon of olive oil. Season with salt and pepper. If you have one of those pesky limes that doesn’t offer much juice, squeeze a second one, too. Feel free to taste test to make sure you have the right amount of tartness.
To assemble:
Combine sliced onion, tomatoes and kale and about 3/4 of the vinaigrette. Place on plates and arrange with sliced avocado. Top the greens with the salmon and add the remaining vinaigrette.
