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Mark Barber: "Fantastic salad. The combination of the quick pic…" Read More
11Ingredients
55Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. salmon filets (boneless, wild-caught if possible)
- 1 Tbsp. avocado oil
- sea salt
- pepper
- 4 cups baby kale (+ romaine, or spring mix)
- 2 cups croutons (sweet potato)
- 1/2 avocado (sliced)
- 1/4 cup red onions (pickled)
- 1/4 cup crumbled feta
- 2 Tbsp. pepitas
- vinaigrette dressing (Lemon)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol25mg8% |
Sodium440mg18% |
Potassium500mg14% |
Protein12g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A110% |
Vitamin C80% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Mark Barber 6 years ago
Fantastic salad. The combination of the quick pickled onions and sweet potato croutons really set this recipe over the top. I used a lemon and chive dressing I bought at the store in place of a lemon viniagrette. I should have prepared the salmon a bit differently and possibly looked into making a lemon vinaigrette, but overall will keep this recipe for future dinners.