Ensalada saludable de col rizada con bocados de salmón

Ingredientes

• 5 cups kale, stems removed + chopped ((approx. 1 large bunch or 2 smaller ones))
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• Salt + pepper, to taste
• 1/2 a medium or small avocado ((cut into chunks))
• Optional: sprinkle of pumpkin seeds
• 1 medium sweet potato
• 1 tsp olive oil
• Salt + pepper, to taste
• 12 ounces salmon, skin removed ((340 grams))
• 1 Tbsp hot honey ((see notes))
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika ((regular or smoked))
• Pinch of cayenne pepper
• Salt + pepper, to taste

Preparación

1. 1

   Preheat oven to 400F. Line 1 large and 1 smaller baking sheet with parchment.

2. 2

   MASSAGE KALE: Place chopped kale into a large salad bowl. Add olive oil, lemon juice, garlic powder, salt, and pepper. Using clean hands, squeeze and massage the dressing into the kale leaves for about 30-60 seconds. Set aside to continue softening.

3. 3

   ROAST SWEET POTATO: Peel and chop sweet potato into roughly 3/4-inch cubes. Place cubes on the larger baking sheet, then toss in olive oil, salt, and pepper. Arrange in a single, spaced-out layer before transferring to the oven for about 30 minutes, until lightly browned and fork-tender.

4. 4

   COOK SALMON: Using a sharp knife, cut raw salmon into 3/4-inch cubes. Transfer the salmon cubes to a bowl, then toss them in olive oil, hot honey, paprika, cayenne, garlic powder, salt, and pepper until well-coated. If you don't have hot honey, please see notes!Transfer salmon to the smaller baking sheet and spread bites out in an even, spaced-out layer. Place in the oven for about 12 minutes, until cooked (I like to time this with the remaining 12 mins on the sweet potatoes, so they're done at the same time).

5. 5

   PLATE SALAD: Divide massaged kale into 2 bowls. Top with roasted sweet potatoes and salmon bites, dividing evenly. Add avocado chunks, and a sprinkle of pumpkin seeds (if using). Drizzle some extra hot honey overtop, if desired, and season with more salt + pepper, as needed. Enjoy!