Kale Salad with Sesame Salmon, Broccoli and Lemon Tahini Dressing
This recipe is inspired by Jennifer Lopez’s favorite lunch dishes: the first dish is a kale salad with pumpkin seeds, queso and a lemon and olive oil vinaigrette, and the second is salmon with broccoli, bell peppers and other veggies. With this recipe, I decided to mesh the two together and create my own healthy powerhouse lunch! Of course, I had to put a delicious spin on it: toasty sesame seeds. I coated the salmon in sesame seeds (everything seasoning is also welcome) and then added a tahini to our lemon and olive oil vinaigrette.
Some other twists simply based on what ingredients I had: I used feta instead of cotija cheese; flax seeds and pistachios instead of pumpkin seeds; and added fresh dill on top of the salmon for a bright, herbal finish. Serve it all up with a lemon wedge and bam, $35 salad from sweetgreen in the comfort of your own home!
If you’re vegetarian or vegan, skip the fish and you will still love this salad.
|Juice of 1/2 lemon|
|Fresh cracked black pepper|
|1/4cup sesame seeds|
|2 1/2cups broccoli florets|
|4cups raw kale|
|2tbsp flax seeds|
|2tbsp feta cheese|
|Tahini Lemon Dressing|
|3tbsp olive oil|
|Juice of 1 lemon|
|Fresh cracked black pepper|
Set your broiler to high. If you don't have a broiler, preheat the oven to 375 degrees.
Fill a large pot 3/4 the way with water and generously salt the water. (It should taste like the ocean!) Bring the water to a boil.
As the water comes to a boil, thoroughly dry the salmon fillets off with a paper towel.
Brush each salmon fillet with a thin layer of olive oil, until the fillet is fully coated. Squeeze some lemon juice over each salmon fillet (as much or as little as you want.)
Once the salmon is fully coated in olive oil and lemon, season each fillet with a pinch of salt, a pinch of pepper, and enough sesame seeds to fully coat the top of the fish. Use any extra seeds to coat the sides of the salmon.
Set the salmon aside. Once the water in the pot is boiling, it's time to blanch your broccoli.
Put all of the broccoli florets into the pot of boiling water and let them boil for 1-1.5 minutes. Remove the broccoli from the water with a colander or slotted spoon, letting excess water drain from the broccoli. Then place the relatively dried off broccoli onto a sheet pan.
This is by far the best salad (and one of the best dishes) I’ve made at home during the quarantine. It was filling and super flavorful. The shallots and zesty dressing added a really nice flavor.
Made this for dinner tonight and added quinoa and avocado! The recipe was so easy and delicious! Took less than 20 minutes to prepare and cook. Definitely adding this to my weeknight dinner rotation!
This meal was SO. SO. GOOD. The salad with the feta and tahini lemon dressing was especially tasty. Another delicious Skyler meal!
We LOVED this salad. My husband who is not a salad person asked me to make it again! Here’s to healthy and easy on my dream quest to be more like JLo.
I’m not a salad person generally, but this has become my go-to quarantine lunch! It’s so quick and tasty, and unlike other salads I’m never hungry an hour later.