Lunch: Kale and Beet Salad with Salmon Recipe | Myrecipes

Recipe by Ann Taylor Pittman White balsamic vinegar is slightly sweet; cider vinegar is tangier. Either will be delicious here.

This recipe includes fertility superfoods such as:

Salmon, Kale, Honey

Health and fertility benefits of Kale and Beet Salad with Salmon Recipe | Myrecipes

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2/3 cup plus 2 tablespoons cider vinegar, divided
1/2 cup water
1 tablespoon honey, divided
1 cup vertically sliced red onion
4 medium golden beets, trimmed
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups torn stemmed Lacinato or curly kale
2 (6-ounce) cans pink or red skinless, boneless salmon, drained and flaked (such as Wild Planet)
1/4 cup sliced almonds, toasted

Instructions

Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.
Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.
Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.

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