Winter Citrus Salmon Salad
This winter citrus salmon salad made with hearty kale, fluffy quinoa, tart orange slices, chopped almonds, air fried salmon and a creamy lemon feta vinaigrette is absolutely delicious and sure to brighten up any winter day.
Ingredients
Salad:
- 1 cup quinoa cooked
- 2 1/2 cups lacinato kale
- 1/2 tbsp olive oil
- dash of salt
- 1 Cara Cara orange cut into segments
- 2 tbsp. almonds chopped
Lemon Feta Vinaigrette:
- 1/2 cup extra-virgin olive oil
- about 1/2 of a lemon juiced
- 1 clove garlic
- 1 small shallot
- 1/2 tsp. dijon mustard
- 1/4 cup feta cheese
- 1 tsp. salt
- 1 tsp. freshly cracked black pepper
Instructions
- Cook quinoa according to package directions. Season the salmon and place in the air fryer at 400 degrees for 5-6 minutes checking after 5.
- While the quinoa and the salmon are cooking de-stem the kale and wash. Dry with paper towels and drizzle with oil and a pinch of salt. Massage until slightly softened and place in a serving bowl.
- Roughly chop the almonds and supreme the Cara Cara orange and cut into segments. Set aside.
- Place all of the dressing ingredients in a blender and blend until combined.
- Top the kale with the cooked quinoa, orange slices, cooked salmon and chopped almonds. Drizzle the vinaigrette on top. Serve as is or break up the salmon and toss to combine. Enjoy!