This salad is super delicious and perfect for lunch all week long. Tender lemony herby dressed kale with crispy breadcrumbs, beans and salmon.
Ingredients
- 1 pound salmon, cut into bite sized pieces
- 1 tablespoon Salmon Rub
- 1 lemon, juiced
- 1/3 cup Mediterranean Medley Fused Extra Virgin Olive Oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dijon mustard
- 1 bunch kale, chopped
- 1 can cannellini beans, drained and rinsed
- 1/2 cup panko breadcrumbs
- 1 teaspoon Red Pepper Flakes
- 2 tablespoons butter
- 1/2 cup parmesan cheese, grated
- 1 avocado, diced
Instructions
- Heat oven to 450 degrees.
- Toss the salmon with the salmon rub and transfer to a sheet pan. Bake for 10 minutes until just cooked through.
- Heat the butter in a skillet over medium heat. Add the panko breadcrumbs, cannellini beans, and red pepper flakes. Cook for about 5 minutes until the breadcrumbs and beans are golden brown and crisp.
- Add the Mediterranean Medley olive oil, lemon juice, dijon mustard, salt and pepper to a small jar and mix well the combine.
- Add the kale to a large bowl and toss with the dressing. Massage the dressing into the kale to help tenderize. Top with the avocado, beans, breadcrumbs, parmesan cheese, and salmon.
Takes 15 minutes
Serves 4
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