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Citrus Kale Salad with Orange Maple Salmon

A delish harmony of fresh spring flavors! Perfect for a spring get-together or weeknight meal.

Ingredients

Orange Maple Vinaigrette

  • 1/2 cup fresh orange juice
  • 2 tbsp pomagraate vinegar
  • 1/4 cup olive oil
  • 3 tbsp whole grain mustard
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder

Pickled Radishes

  • 2 watermelon radishes
  • 1 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tsp salt

Salad

  • kale
  • shishito peppers
  • grapefruit
  • salmon

Instructions

  • Combine all vinaigrette ingredients in a mason jar and shake until homogeneous.
  • Remove kale from the stems and rip into pieces.
  • Add kale and 1/2 cup of vinaigrette to a large bowl and massage for about 5 minutes.
  • Pour a bit of the vinaigrette on the salmon. Add a slice of orange over the top.
  • Bake the Salmon at 350 degrees for 10 minutes,
  • Blister the shishito peppers in a hot cast iron skillet.
  • Segment the grapefruit (removing all skin).
  • Plate it up, and drizzle an extra bit of vinaigrette over the top.