This salad checks all the boxes- it’s blood sugar friendly, incorporates lots of protein, healthy fats, and fiber, and it’s beautiful and easy to prepare!
Ingredients:
- 2 cups kale, chopped
- 1 Persian cucumber, chopped
- 1 radish, thinly sliced
- ½ cup of homemade guacamole (1 avocado, diced red onion, parsley to top, ½ tsp lemon juice, pinch of salt and pepper)
- 1 Tbsp. pumpkin seeds
- 1 Tbsp. sunflower seeds
- 1 filet salmon
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp freshly ground black pepper
- Lemon, divided
Dressing:
- ¼ cup olive oil
- 1 tsp fresh lemon juice
- ¼ - ½ tsp salt
- ¼ - ½ tsp pepper
Instructions:
- Preheat the oven to 350°F.
- Place the salmon filet on a baking tray lined with parchment paper.
- Add salt, garlic powder, paprika, ground pepper, and a squeeze of fresh lemon juice on top of the salmon filet.
- Bake for 20 minutes or until cooked through. Let cool.
- Meanwhile, wash the kale and removeremoving the stems. Chop into 2 inch pieces and add to a large bowl.
- Drizzle 1 tsp olive oil over the kale and massage it into the kale for 2-3 minutes. This makes it taste less bitter and makes it easier to digest.
- Chop the rest of the veggies and add them to the kale.
- Assemble your guacamole by smashing a ripe avocado and adding in diced red onion, parsley, lemon juice, and a pinch of salt and pepper.) Add to the salad bowl.
- Add salmon filet.
- Top with pumpkin and sunflower seeds.
- Combine dressing ingredients and drizzle over the top.
- Enjoy!
