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.

Ingredients

4 servings

• 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 or soy sauce
• 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

Instructions

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 (or soy sauce), garlic and pepper in a small bowl.
Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl.

4. 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.

Nutrition information

• Per serving: 
• 409 calories
• 24 g fat
• 6 g fiber
• 19 g carbohydrates
• 32 g protein