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Serving a healthy salad for dinner is one of the best ways I know to eat a good #SundaySupper without overindulging in anything but flavor.
Nutrient-dense kale starts us off, and to that we add protein-y chickpeas and canned wild salmon. It’s all anointed in a light, orangy dressing made from tart Seville oranges, in season right now. Because they are quite sour, they’re usually made into a classic orange marmalade, but I’m using them as a stand-in for lemons in this dressing.
The salad is further spiked with Kalamata olives and the Seville zest, for even more flavor.
You won’t feel deprived of anything, I promise!
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
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 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
Take a look at all the skinny, delicious things our #SundaySupper cooks made!
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- Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
- #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
- Easy Vegan Lentil Soup by NeighborFood
- Spicy Asian Chicken Noodle Soup by Food Lust People Love
- Tomato Basil Soup by No One Likes Crumbley Cookies
- Skinny Beef Chili by Webicurean
Healthy Skinny Mains & Sides
- Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
- Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
- Skinny Salad Wraps by MamaMommyMom
- Mashed Cauliflower by Supper for a Steal
- Lamb Florentine Burger with Tzatziki by Country Girl in the Village
- Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
- Greek Yogurt Chicken Salad by Family Foodie
- Parchment-Poached Salmon by Simply Gourmet
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- Pasta Primavera by Crazy Foodie Stunts
- Cauliflower Fried Rice by Cupcakes & Kale Chips
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- Scallops Hong Kong Style by Magnolia Days
- Slow Cooker Pork and Green Chile Stew by Momma’s Meals
- Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
- Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
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- Turkey and Black Bean Taco Burgers by In The Kitchen With K P
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- Italian Sub Salad by Diabetic Foodie
- Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
- Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
- Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
- Greek Yogurt Egg Salad Sandwich by Damn Delicious
- Confetti Cabbage and Salmon Wraps by The Roxx Box
- Escarole and Beans by Midlife Roadtrip
- Cajun Black Beans by Ruffles and Truffles
- Caprese salad by The Little Ferraro Kitchen
- Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz
Guilt Free Skinny Desserts & Snacks
- Chocolate Avocado Cake by Gotta Get Baked
- Tiramisu Parfaits by Kudos Kitchen by Renee
- Sugar Free Banana Almond Muffins by What Smells So Good?
- Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
- Warm Apple Crumble by Mama’s Blissful Bites
- Dark Chocolate-Dipped Apricots by girlichef
- Homemade Protein Bar Recipe by Masala Herb
- Skinny Chocolate Almond Pudding by Basic N Delicious
Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 4 p.m. PT and you do not want to miss out on the fun. Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us around the family table today (Sun., Feb. 17) at 4 p.m. Pacific Time and share your favorite healthy recipes with us!
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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Such a beautiful salad. I’ve been waiting for this recipe ever since you posted about it in the group. Yum, yum, yum!
Yep, Renee, you must make it!
Yum! This looks like such a light, refreshing salad. Thanks for sharing!
Shannon,
Yeah, you can feel pretty virtuous when eating this!
I love kale salads! In fact I have some of my favorite kale superfood salad from Whole Foods in my fridge right now! I may need to take a break for lunch. lol
Absolutely gorgeous! So many flavors that I love and so colorful. Beautiful photography!
Isabel,
Thank you!
Those oranges looks so good! They caught my eye immediately. I love the combination of flavors in this recipe. Thanks for sharing!
Sherron,
Thank you! These flavors went together really well!
I guess I am supposed to try kale raw since this is the second recipe in a row I’ve read for kale salad. Plus I love wild salmon, chick peas, Kalamata olives and tangerines. I think it’s fate.
Stacy,
Yep, time to get on the kale wagon with us!
Look at all these wonderful flavors combined together in a delicious salad. Yes. This is something I can totally get behind.
Nicole,
Thanks! Yep, this one is easy to like!
So much fabulous flavor! I love citrus and olives!
Brianne,
Then you MUST make this! It tastes very fresh and lively!
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