Recipes Kale and Beet Salad with Salmon


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


  • 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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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.


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