Salmon Kale Salad with Cucumber Blueberry Mix & Balsamic Vinaigrette - Innit

Ingredients

4 Servings

Meat & Seafood

  • Salmon 680 grams

Spices

  • Salt 1 teaspoons

  • Black Pepper 2 pinches

Produce

  • Blueberry 300 grams

  • Kale 2 bunches

  • Lemon 1/4

  • Cucumber 1

  • Sunflower Sprouts 150 grams

Pantry

  • Dijon Mustard 1 tablespoon

  • Olive Oil 75 milliliters

Canned/Bottled Goods

  • Balsamic Vinegar 2 tablespoons

  • Honey 1/2 tablespoon

Preparation

  1. Whisk Dressing

    Whisk together mustard, honey, balsamic, in a bowl. Gradually, add oil to emulsify. Add lemon zest/juice. Season.

    • 2 tablespoons Balsamic Vinegar
    • 1 tablespoon Dijon Mustard
    • 1/2 tablespoon Honey
    • 60 milliliters Olive Oil
    • 1 pinch Salt
    • 1 pinch Black Pepper
    • 1/4, zested + juiced Lemon
  2. Create Cucumber Blueberry Mix

    Prepare ingredients & combine if desired.

    • 1, penciled Cucumber
    • 300 grams Blueberry
    • 150 grams Sunflower Sprouts
  3. Prep Kale

    Wash kale & dry.

    • 2 bunches, de-stemmed + hand torn Kale
  4. Sear Salmon

    Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

    • 680 grams, diced Salmon
    • 2 tablespoons Olive Oil
    • 1 teaspoon Salt
    • 1 pinch Black Pepper
  5. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 500 kcal  
Total Fat 28.0 g 35%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 23 g  
Cholesterol 95 mg 31%
Sodium 750 mg 35%
Total Carbohydrate 22 g 8%
Fiber Total Dietary 4 g 15%
Sugars Total 12 g  
Excellent Source: Protein 38 g 77%
Excellent Source: Vitamin C 85 mg 90%
Calcium Ca 137 mg 10%
Iron Fe 3.0 mg 15%
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By Innit Culinary Team