Emotional Eating: Knowing and Overcoming Your TriggersJanuary 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.
- 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.
- Per serving:
- 409 calories
- 24 g fat
- 6 g fiber
- 19 g carbohydrates
- 32 g protein