Salmon-kale salad with avocado and Moroccan-spiced almonds
25 – 35 Minutes
“I’m going all around the globe on this one,” Chef Justine says about this cleansing salad. The miso dressing is Asian-inspired, while the spice blend for the almonds comes straight out of the souks of Marrakech. Its name, ras el hanout, means “top shelf.” From cardamom and cinnamon to cumin and cloves, it includes a spice merchant’s finest selections. Miso and kale are natural detoxifiers, while wild-caught salmon is rich in anti-inflammatory omega-3s.
In your bag
- 3 tablespoons almonds
- 1 bunch baby rainbow carrots
- 1 teaspoon ras el hanout
- Two 6-ounce skin-on wild Yukon River salmon fillets
- 1 lemon
- 1 bunch kale
- 1 red bell pepper
- 1 avocado
- Miso dressing base (fresh ginger - yellow miso - rice vinegar)
Calories: 740, Protein: 43 g, Total Fat: 46 g, Monounsaturated Fat: 28.5 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 7 g, Cholesterol: 80 mg, Sodium: 1000 mg, Carbohydrates 44 g, Fiber: 16 g, Added Sugar: 0 g.
Contains: Fish, Soybeans