I’d say 5 out of 7 lunches a week, I’m making a salad. And probably at least 2 dinners. I love salad. And this goes back to middle/high school. I was always ordering the salad.

Milanos salad.

Sammys salad.

Pernicanos salad.

I have never strayed away from loving a salad. It’s not about the health, it’s not about the veggies - although I love veggies. I just love a salad.

And this salmon salad?!? Yeah… slightly obsessed.

Ingredients:

1 bunch kale, leaves torn and stems removed

drizzle of evoo

juice of 1/2 lemon

pinch of salt

4oz red wine vinegar

4 oz avocado oil

3/4 tsp salt

1/4 tsp pepper

1 tsp trader joes onion salt

2 tsp tarragon

1 tsp dijon mustard

1 tsp honey

avocado oil spray

1 cup cubed butternut sqush

1/8 cup avocado oil

1 1/2 lbs salmon, cut into portion sized pieces

juice of 1/2 lemon

1/2 tsp salt

1 Tbsp evoo

1 bulb fennel, diced

1 gala apple, pitted and diced

8 oz goat cheese

1 cup shelled pistachios

Directions:

Add kale to a large bowl. Drizzle with evoo, lemon juice and pince of salt. Massage kale with your hands until leaves darken, and kale breaks down. About 3 minutes.

In a mason jar, or similar lidded contaner, add together vinegar, 4oz avocado oil, salt, pepper, onion salt, tarragon, dijon, and honey.

Shake to combine.

Refrigerate until ready to toss with salad.

Preheat oven to 450.

Spray a tin foil lined oven safe pan with avocado oil.

Add butternut squash.

Roast for 40 minutes. Tossing half-way through.

Remove.

Heat a cast iron skillet to medium.

Add in 1/8 cup avo oil.

Once shimmering, add in salmon, skin side down. Swish back and forth as you place it down.

Cook until skin is crispy.

Turn salmon over and cook until opaque. Remove from heat. Set aside to rest.

In a large bowl, add shredded kale. Add lemon juice, 1/2 tsp salt, and 1 Tsp evoo. Use hands to massage kale for a minute or so. You will see the kale change in texture and color.

This should make 4 - 6 salads, depending on size.

Layer kale, and top with sliced fennel, apple, goat cheese, pistachios, and crispy salmon.

Drizzle with dressing.