Kale and Beet Salad with Salmon

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Kale and Beet Salad with Salmon Recipe

Photo: Jennifer Causey Styling: Lindsey Lower

White balsamic vinegar is slightly sweet; cider vinegar is tangier. Either will be delicious here.



Serves 4


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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


1. 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.

2. 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.

3. 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.

Created date

February 2016

Nutritional Information

Calories 355
Fat 15.5 g
Satfat 2.3 g
Monofat 8.4 g
Polyfat 3.1 g
Protein 29 g
Carbohydrate 29 g
Fiber 6 g
Cholesterol 56 mg
Iron 3 mg
Sodium 600 mg
Calcium 211 mg
Sugars 13 g
Est. Added Sugars 4 g