Salmon-Kale Salad
Serves 215 mins prep15 mins cook
A refreshing and energizing salmon-kale salad packed with nutrients. Featuring chopped kale, red cabbage, sprouts, shirataki noodles, roasted kabocha, sautéed mushrooms, zucchini, tomatoes, and wild sockeye salmon, topped with a dairy-free tzatziki sauce made with almond milk yogurt and collagen.
0 servings
What you need
Instructions
1: Heat avocado oil in a cast-iron skillet on medium-high. 2: Place the salmon skin side down in the pan. 3: Brush the salmon with oil from the pan, and season with salt, pepper, and coconut aminos. 4: Brush again with drippings from the pan. 5: Broil the salmon for about 4 minutes until the skin is crispy.View original recipe