Salmon Kale Salad

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

1. Heat oven to 450 degrees. 
2. Toss the salmon with the salmon rub and transfer to a sheet pan.  Bake for 10 minutes until just cooked through. 
3. 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.
4. Add the Mediterranean Medley olive oil, lemon juice, dijon mustard, salt and pepper to a small jar and mix well the combine.  
5. 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