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Salmon Apple Sprite Salad

A delightful spring salad that invites the nature sprites into your kitchen!
Prep Time15 minutes
Cook Time12 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Keyword: apple, kale, salad, salmon, salmon apple salad, salmon salad, spring, spring recipes, spring salad
Servings: 2 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • mixing bowls
  • knife and cutting board
  • Grater
  • spoon or spatula
  • measuring spoons and cups

Ingredients

Salad

  • 1 salmon fillet about 8-10 oz, cooked
  • 2 cups kale stems removed and chopped
  • 1 apple thinly sliced into half moons
  • ½ cup cucumber thinly sliced
  • 2 tbsp red onion diced
  • nuts or seeds of choice to garnish

Tzatziki Dressing

  • ½ cup greek yogurt
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice
  • 1 clove garlic minced or grated
  • 2 tbsp grated cucumber dried/drained
  • 1 tbsp fresh dill chopped
  • salt & pepper to taste

Instructions

  • Preheat the oven to 425°F. Place the salmon on a parchment-lined baking sheet and lightly brush with olive oil. Season with salt and pepper and bake for about 12 minutes, or until the salmon flakes easily.
  • Remove kale leaves from the stems and roughly chop. Place in a bowl and massage with a drizzle of olive oil, salt, pepper, and lemon juice for about 1 minute until softened.
  • Slice the apples and cucumbers into thin half moons and dice the red onion.
  • In a bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, grated cucumber, dill, salt, and pepper to make the tzatziki dressing.
  • Flake the cooked salmon and toss with the kale and cucumbers. Plate the salad, arrange apple slices on top, dollop the tzatziki dressing throughout, then garnish with nuts or seeds, olive oil, and freshly cracked black pepper.