Kale, Grapefruit, and Edamame Salad with Salmon

January 28, 2014
0 Ratings
  • Serves 2
Author Notes

I’ve been Pinning salad recipe after salad recipe over the past few weeks in an attempt to get myself hyped up about that so-called resolution season we’ve all been talking up — and lucky for me, thanks to some inspiration from Joy the Baker, one finally stuck! I loved the citrusy accent of the grapefruit and the extra pop of the edamame in this one, plus the extra dose of protein that the salmon provides. —Liz

What You'll Need
  • Salad Fixings
  • 3 cups kale
  • 1 avocado, slivered
  • 1 grapefruit
  • 5 tablespoons shelled edamame
  • 1 tablespoon red onion, slivered
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon finely minced onion
  • salt and pepper
  • Salmon Fixings
  • 1/2 pound salmon, split into two portions
  • 2 tablespoons orange juice
  • 2 tablespoons tamari
  • 2 tablespoons honey
  • salt and pepper
  1. Brush salmon with marinade mixture and bake at 350 degrees Fahrenheit for approximately 15 minutes, or until salmon flakes with your fork.
  2. In the meantime, massage dressing mixture into kale and allow to sit until salmon is ready.
  3. Toss remaining ingredients into kale and top with warm salmon.

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