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Salmon and Kale Salad Bowl

Course Main Course, Salad
Keyword gluten-free, kale, phytonutrients
Servings 1

Ingredients

  • 1 cup kale organic, chopped
  • 1/2 cup purple cabbage chopped
  • 1/4 cup extra virgin olive oil 1st cold pressed
  • 1.5 tbsp coconut aminos
  • 1/2 tbsp dijon mustard
  • 1 tsp raw honey
  • 4 oz smoked salmon
  • salt and pepper to taste

Instructions

  1. Chop the kale and cabbage.

  2. Mix together the dressing ingredients (olive oil, coconut aminos, dijon mustard, honey, salt and pepper), and massage the kale and cabbage in the dressing.

  3. Top the salad with smoked salmon.

Recipe Notes

Feel free to use baked salmon in place of smoked salmon if preferred. 

Optional toppings include raw nuts/seeds.