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Prep time
10 minutes
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Cook time
20 minutes
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Serves
6 to 8
Author Notes
Erewhon, a popular high-end grocery store primarily based in Los Angeles, sells a kale salad that looks too good not to recreate. It’s quick and easy to assemble with just a few staple ingredients. To make it a complete meal, I added a twist by serving it with quick-broiled salmon on top, unlike the store’s version. —Nea Arentzen
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Ingredients
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DRESSING
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1/2
lemon, juiced
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1/3 cup
extra-virgin olive oil
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2 tablespoons
maple syrup
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1 tablespoon
whole ground mustard
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1
garlic clove, chopped
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a
pinch of kosher salt
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freshly ground black pepper
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SALAD
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1 pound
salmon filets
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12 cups
(1 bunch) curly kale
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1
can white beans, drained and rinsed
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1
avocado, cut into ½-inch pieces
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1/4 cup
pumpkin seeds, plus more for garnishing
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1/4 cup
sunflower seeds
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1/4 cup
hemp seeds
Directions
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Combine all the dressing ingredients in a measuring cup or small bowl. Season with salt and pepper to taste.
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Turn on the broiler with a rack placed in the upper third position and line a baking sheet with parchment paper. Place the salmon on the sheet; season with salt and pepper. Pour some of the dressing over the salmon and spread out with a spoon (don’t dip the spoon back into the dressing). Broil until slightly charred on top and flakes when touched, 7 to 8 minutes.
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Meanwhile, in a large bowl, combine the kale, beans, avocado, pumpkin, sunflower, and hemp seeds. Pour in the desired amount of dressing, then toss well so that some of the avocado breaks up and also coats the kale.
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Transfer the salad to a serving platter or bowl; break up the salmon into pieces and assemble over top. Toast more pumpkin seeds to sprinkle over top as a garnish, if desired.
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