Salada de salmão, quinoa e couve kale

Ingredientes

• 1 lb salmon
• 4 - 5 cups roughly chopped kale (without stems)
• juice of 1/2 lemon
• 1 cup three color quinoa
• 1 cucumber (thinly sliced)
• 1 cup grape/cherry tomatoes (quartered)
• 1/2 of a red onion (thinly sliced)
• sliced almonds (optional)
• 1/4 cup Champagne vinegar (or white wine vinegar)
• juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 4 garlic cloves (minced)
• salt and black pepper (to taste)

Modo de preparo

1. 1

   Preheat oven to 375 F. Season salmon with salt and black pepper on both sides. When the oven is preheated, place the salmon in the oven and cook for about 15 - 17 minutes, or until fish flakes easily.

2. 2

   While salmon bakes, cook quinoa according to package instructions.

3. 3

   In large serving bowl, add the kale, juice of half lemon, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. The kale will turn a beautiful green color. Set aside while you make the dressing.

4. 4

   For the vinaigrette, mix all ingredients in a cup and season with salt and freshly ground black pepper.

5. 5

   When fish is ready, break it up into chunks and add to the kale in the large mixing bowl, together with the cooked quinoa, cucumber, grape tomatoes, and onion.

6. 6

   Drizzle the vinaigrette over the salad and toss the salad until dressing evenly coats the salad mixture. And can top the salad with sliced almonds when you serve it.