Kale salad with salmon and red cabbage
Kale salad with salmon and red cabbage
Ingredients
- 180g kale
- 2 garlic cloves
- 2 salmon fillets (uncooked)
- 1 avocado
- 1 lime
- 1/4 red cabbage
- 2 tbsp sauerkraut
- 1 tbsp tahini
- 1 tbsp cooking oil
- 1 tsp sunflower seeds
- 1 tsp hemp seeds
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Preheat the oven to 200°C. Roughly chop the kale, grate or chop the red cabbage. Halve and peel the avocado.
2. Place the salmon fillets on a baking tray lined with parchment paper. Season with salt and pepper and drizzle some olive oil on top. Bake for 20 minutes.
3. In the meantime, in a large skillet, heat the oil over medium heat. Add the crushed garlic and cook for 1 minute until fragrant. Add the kale and cabbage and cook for 2-3 minutes, stirring occasionally, until the kale is slightly wilted and bright green. The cabbage should become softer. Remove from the heat and transfer into a mixing bowl.
4. Add the tahini and juice from the lime and toss gently to coat. Divide the salad between individual plates. Add the cooked salmon, avocado and sauerkraut. Sprinkle the sunflower and hemp seeds and serve.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 639 kcal |
| Fat | 45.3 g |
| of which saturates | 6.8 g |
| Carbohydrates | 32.4 g |
| of which sugars | 6.2 g |
| Fibre | 14.7 g |
| Protein | 34.7 g |