This salad is a healthy choice and is definitely not lacking in flavor. Kale is packed with fiber, Vitamins A & B and includes antioxidant health benefits to cleanse the body. The salmon in the salad adds fresh taste without a significant amount of added fat or calories while the quinoa, recognized as one of the world’s healthiest foods, helps add in a daily dose of recommended grain. Tying this recipe together, the lemon, dill and tahini ranch dressing adds a kick of flavor that makes healthy eating enjoyable.
Salmon, Cucumber & Kale Quinoa Salad
Quinoa Recipe:
- 2 cups of golden quinoa
- 2 cups of water
- salt
- 4 tablespoons of good olive oil
- 3 radishes, chopped
- 4 tablespoons of rice wine vinegar
- 2 tablespoons of chopped dill
- 2 tablespoons of chopped parsley
- 2 tablespoons of chopped basil
- 2 tablespoons of chopped scallions
- 1 teaspoon of white sesame seeds
- 1 teaspoon of dried thyme
- 1 lemons, juice and zest
- 1 teaspoon of chili flakes
- ½ small cucumber
- 2 cups of Kale
Directions: Rinse quinoa, cover with water and bring to a boil. Simmer really low. Cover for 15 minutes. While quinoa is cooking cut up cucumber and rinse kale. Fluff the quinoa with a fork, then set it aside to cool. Add the rest of the ingredients (except for the cucumber and kale) to the quinoa.
Salmon Recipe
- 1 Salmon Filet
- Salt and pepper
Directions: In a large sauté pan, add canola oil. When the pan is smoking hot, add salmon. Season on each side for five minutes, or until the salmon is no longer pink. After they are cooked, place salmon and quinoa over kale. Add cucumber and drizzle with tahini ranch dressing to taste.
Tahini Ranch Dressing Recipe
- ¾ C lemon juice
- zest of 3 lemons
- ¾ C tahini
- 2 Tbsp of mustard
- 2 Tbsp white miso
- 3 Tbsp white wine vinegar
- 3 cloves of garlic
- 1/2 C water
- 2 cups of canola oil
- 2 Tbsp of chopped dill
- 2 Tbsp of chopped basil
- 2 Tbsp of chopped parsley
- 1 teaspoon of fresh cracked pepper
Directions: Start blender with mustard, miso and vinegar. Add garlic and slowly start streaming in oil. Add water to thin. Gently pulse in the rest of the ingredients to keep ranch like, add cracked pepper and salt. Drizzle over salmon and salad. Enjoy!
This recipe comes to us from the Beehive, a bohemian eatery and restaurant in Boston, MA. Chef Rebecca Newell has created a healthy dish for call: the Salmon, cucumber & kale quinoa salad with lemon, dill, tahini ranch dressing ($28 at The Beehive).
