KALE AND SALMON CAESAR SALAD
Canned salmon is a great way to preserve your inexpensive way of incorporating a little more fish into your diet. I love the convenience of canned fish. No cooking required, it's there when you need it and you don't have to worry about using it immediately after purchase.
INGREDIENTS
- 1 tbsp | 15 ml olive oil
- 1/4 teaspoon ground pepper
- 1 haas avocado, diced
- 1/4 cup | 35 grams of sunflower seeds, peeled
- 5 cups kale, chopped into bite size pieces and stems removed, I used Tuscan / Lacinato but you can use any type of kale
- 2 6 oz cans wild salmon, excess liquid drained
- 1/4 cup | 20 grams of shaved Parmesan, leave aside for the paleo / whole 30
PAD
- 1 clove of garlic
- 2 teaspoons of Dijon mustard
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pasteurized egg yolk
- 2 tablespoons | 30 ml lemon juice
- 1 teaspoon anchovy paste optional, can be under with miso paste or set aside
- 1 cup | 240 ml olive oil
INSTRUCTIONS
PAD
First, add all of your ingredients to a large mason jar except for the oil. Put your immersion blender completely in the pot and mix everything until it starts to emulsify.
Then, slowly pour olive oil into the mixture. Stir and slowly pull out the blender as you go. The dressing will thicken and become creamy after a minute or two. Taste and adjust the seasoning to your liking. Reserve while you prepare the salad.
SALAD
Add the kale to a large bowl. Pour olive oil over the kale leaves and rub handfuls of kale to massage. Continue to gather until the leaves darken and soften about 1 minute.
Add the rest of the kale salad ingredients and mix gently. Before adding the canned salmon, remove the top and mash the salmon with a fork to break it up.
Add about half of the dressing to the salad and toss to coat everything with the dressing. Happy Cooking Time.
