Emotional Eating: Knowing and Overcoming Your Triggers
January 29, 2019

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.


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


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

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