Recipe: Raw Kale Salad with Chickpeas and Salmon in Orange Dressing
Summary: Healthy kale, chickpeas and wild salmon are anointed in a tangy Seville orange dressing to make a Raw Kale Salad perfect for a light dinner.
Ingredients
- 4-5 lacinato kale leaves, washed, stemmed and cut into thin ribbons (chiffonade cut)
- 1 (15-ounce) can organic chickpeas, rinsed and drained
- 1 (6-ounce) can wild Alaskan salmon, drained (I used Bear & Wolf Pink Salmon from Costco)
- 1 Seville orange (need 4 tablespoons juice and 1 teaspoon zest)
- 2 tablespoons olive oil
- 2 tablespoons minced Kalamata olives (or use tapenade)
- 1 clove garlic, minced
- 1 shallot, minced
- ¾ teaspoon dried dill
- Garnish: 3 tangerines (1 for each serving, segmented) and 6 Kalamata olives (2 for each salad, halved)
Instructions
- Add all ingredients to a large salad bowl. Stir and toss to combine well. Place in a lidded container and allow to marinate and rest in the refrigerator for 4-24 hours, for best results. This variety of kale will hold up well overnight!
- Serve in wide bowls and garnish with tangerine segments and Kalamata olive halves if you like.
Source
Dorothy Reinhold original recipe
[1]Seville Oranges
These sour oranges are prized for making orange marmalade, and are quite juicy and seedy. Seville oranges give this salad a crisp, clean taste. Melissa’s Produce [2] sent a sample of the Seville Oranges for recipe testing.
Preparation time: 15 minutes
Diet type: Pescatarian
Number of servings (yield): 3
Culinary tradition: USA (Nouveau)
My rating
[3]
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