Healthy Erewhon Kale Salad with Salmon

Enhance the dinner by adding quick-grilled salmon on top.

Ingredients

DRESSING

• 1/2 lemon, juiced

• 1/3 cup extra-virgin olive oil

• 2 tablespoon maple syrup

• 1 tablespoon whole ground mustard

• 1 garlic clove, chopped

• a pinch of kosher salt

• freshly ground black pepper

SALAD

• 1 pound salmon filets

• 12 cup (1 bunch) curly kale

• 1 can white beans, drained and rinsed

• 1 avocado, cut into ½-inch pieces (you can add other vegetable such as tomato/ bell pepper..)

• 1/4 cup sunflower seeds (optional)

• 1/4 cup hemp seeds

Instructions

• Consolidate all dressing components in a measuring cup or small dish. Season with salt and pepper according to preference.

• Activate the broiler with a rack positioned in the upper third and line a baking sheet with parchment paper. Position the salmon on the baking pan; season with salt and pepper. Apply a portion of the dressing onto the salmon and distribute it using a spoon (do not reinsert the spoon into the dressing). Broil until the surface is slightly browned and the flesh flakes upon touch, for 7 to 8 minutes.

• In a substantial bowl, amalgamate the kale, beans, avocado, pumpkin seeds, sunflower seeds, and hemp seeds. Add the preferred quantity of dressing, then mix thoroughly to ensure some avocado is mashed and coating the kale.

• Transfer the salad to a serving tray or bowl; fragment the salmon into pieces and arrange atop. Toast more sunflower seeds to use as a garnish (optional).