Game Day Goodie: Kale and Beet Salad with Salmon

by | Feb 9, 2018 | Articles, Life & Style, Nutrition

Do you like salad? Kale yeah!!! And red-pink foods for nutrients! Kale, beets, and salmon are a win for flavor and nutrition. When you put them all together, it is a power meal. Venture out with this delicious combination.


What you will need

2/3 cup plus 2 tbsp. cider vinegar, divided

1/2 cup water

1 tbsp. honey, divided

1 cup vertically sliced red onion

4 medium golden beets, trimmed

2 tbsp. olive oil

1 tsp. Dijon mustard

1/4 tsp. kosher salt

1/4 tsp. black pepper

6 cups torn stemmed Lacinato or curly kale

2 (6 oz.) cans pink or red skinless, boneless salmon, drained and flaked

1/4 cup sliced almonds, toasted



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.


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.


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.

Recipe via Ann Taylor Pittman

Makes 4 servings

Nutrition Facts per Serving
Calories: 355, Fat: 15.5 gm, Protein: 29 gm, Carbohydrates: 29 gm, Fiber: 6 gm