Superfood Chopped Salad With Salmon & Creamy Garlic Dressing

Curly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1 pound salmon fillet
• ½ cup low-fat plain yogurt
• ¼ cup mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon snipped fresh chives
• 2 teaspoons reduced-sodium tamari
• 1 medium clove garlic, minced
• ¼ teaspoon ground pepper
• 8 cups chopped curly kale
• 2 cups chopped broccoli
• 2 cups chopped red cabbage
• 2 cups finely diced carrots
• ½ cup sunflower seeds, toasted

Directions

1. Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
2. Place salmon on the prepared baking sheet, skin-side down. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
3. Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari, garlic and pepper in a small bowl.
4. Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl. Add ¾ cup of the dressing and toss to coat. Divide the salad among 4 dinner plates and top each with a piece of salmon and about 1 tablespoon of the remaining dressing.

Nutritional Information

Per Serving: 409⅓ Calories, Total Fat: 24⅕ g, Saturated Fat: 4⅕ g, Cholesterol: 62⅘ mg, Carbohydrates: 18⅔ g, Fiber: 5⅘ g, Total Sugars: 7 g, Protein: 31⅞ g, Sodium: 356⅖ mg, Potassium: 1151⅗ mg, Iron: 2⅔ mg, Folate: 145⅔ mcg, Calcium: 235⅖ mg, Vitamin A: 10301⅞ IU, Vitamin C: 109½ mg

© Dotdash Meredith. All rights reserved. Used with permission.