Kale And Beet Salad With Salmon Recipe

Name: Kale And Beet Salad With Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup plus 2 tablespoons cider vinegar, divided; 1/2 cup water; 1 tablespoon honey, divided; 1 cup vertically sliced red onion; 4 medium golden beets, trimmed; 2 tablespoons olive oil; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 6 cups torn stemmed Lacinato or curly kale; 2 (6-ounce) cans pink or red skinless, boneless salmon, drained and flaked (such as Wild Planet); 1/4 cup sliced almonds, toasted

Servings: persons

2/3 cup plus 2 tablespoons cider vinegar, divided
1/2 cup water
1 tablespoon honey, divided
1 cup vertically sliced red onion
4 medium golden beets, trimmed
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups torn stemmed Lacinato or curly kale
2 (6-ounce) cans pink or red skinless, boneless salmon, drained and flaked (such as Wild Planet)
1/4 cup sliced almonds, toasted

1
Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.
2
Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.
3
Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup plus 2 tablespoons cider vinegar, divided, 1/2 cup water, 1 tablespoon honey, divided, 1 cup vertically sliced red onion, and more.

Yes, Kale And Beet Salad With Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale And Beet Salad With Salmon

How did you like this recipe?

Frequently Asked Questions