Summer is the perfect time to incorporate some fresh, yummy new recipes into your day. What better way to get your veggies in than by way of delicious salad? This Kale, Avocado and Salmon option is the perfect lunch to take on-the-go. Enjoy it outside for a summer picnic to make the most out of this fabulous time of year.
3/4 pound of skinless, boneless salmon fillet
1 avocado, pitted, peeled and chopped, divided
2 tablespoons of lemon juice
6 cups of baby kale
2 tablespoons chopped pickled jalapeño peppers, or to taste
Preheat your oven to a temperature of 400°F. Apply parchment paper to a small baking pan and arrange the salmon on the pan, with the skin-side down, and bake it until it is just cooked through, which will take about 10 to 12 minutes. Cool it slightly, then flake flesh and set it aside.
While the salmon is baking, mash half the avocado with the lemon juice and a tablespoon of water in a large bowl until you a chunky dressing forms. Add in the kale and toss it very well, making sure the leaves are completely coated.
Divide the kale among your serving plates and place the flaked salmon and the remaining avocado on top, then sprinkle with jalapeños and serve.