Avocado Salmon & Kale Salad

This outstanding salad is loaded with flavor and packed with nutrient-rich ingredients. Baking the salmon for the recipe is easy, but you can also use leftover grilled or poached salmon. Find baby kale in the packaged salad greens section.

Ingredients

3/4 lb salmon fillet

1 avocado, pitted, peeled and chopped, divided

2 tbsp lemon juice

6 cups baby kale

2 tbsp chopped pickled jalapeño peppers, or to taste

The unique protein and amino acid composition of salmon is often overlooked in its nutritional profile. Salmon contains short protein molecules called peptides that have been shown to be bioactive and may have important anti-inflammatory properties. Salmon also provides important amounts of the antioxidant amino acid taurine. Salmon is an excellent source of anti-inflammatory omega-3 fatty acids and immune-supportive selenium. It is also a very good source of muscle-building protein and heart-healthy niacin and vitamin B12. Additionally, it is a good source of energy-producing phosphorus, vitamin B6, and magnesium.

Method

Preheat the oven to 400°F. Line a small baking pan with parchment paper. Arrange salmon on the pan, skin-side down, and bake until just cooked through, 10 to 12 minutes. Cool slightly, remove and discard skin, flake flesh and set aside.

While salmon is baking, mash half of the avocado with lemon juice and 1 tablespoon water in a large bowl until you have a chunky dressing. Add kale and toss very well, making sure all leaves are coated.

Divide kale among serving plates. Top with flaked salmon and remaining avocado. Sprinkle with jalapeños and serve.

Note: If using leftover cooked salmon, you'll need about 2 cups flaked cooked fish

Kale provides an excellent source of vitamins B6 and C, carotenes, and manganese. It is also a very good source of vitamins B1, B2, and E, fiber, iron, copper, and calcium. Kale has almost three times as much calcium as phosphorus. This is a beneficial ratio because high phosphorus consumption has been linked to osteoporosis since it reduces the utilization and promotes the excretion of calcium. Kale and collard greens exhibit the same anticancer properties as other members of the cabbage family.

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from WholeFoods market recipe