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Ingredients

• ½ of an avocado, chopped
• ½ cup cooked quinoa
• 1 tablespoon dijon mustard
• ½ cup extra virgin olive oil
• 1 garlic clove
• 1 tablespoon honey (or to taste)
• 1 ½ cups kale, chopped
• ¼ cup pomegranate arils
• 1 3-ounce wild salmon fillet, pin bones and skinless
• salt and pepper to taste
• 3 tablespoons white wine vinegar

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Season the salmon filet with salt and pepper. In a saute pan over medium-high heat, pan-sear the salmon until golden and cooked to your liking (I like mine medium, which only took 2-3 minutes per side). Set aside and allow to rest.
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• Length: 3 minutes

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Step 2

• Add the dressing ingredients to a food processor and process until smooth and emulsified, about 30 seconds. Set aside.
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Step 3

• Add the kale to a bowl and massage it with your fingers firmly for 30 seconds to tenderize. Stir in the cooked quinoa.
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Step 4

• Drizzle the kale and quinoa with half of the dressing and toss to combine. Top the dressed kale and quinoa with the chopped avocado and salmon filet.
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Step 5

• Sprinkle with the pomegranate arils and drizzle everything with the remaining dressing.
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Step 6

• Serve.

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