Marinated Kale Salad with BBQ Salmon

Say hello to your new favorite lunch, Marinated Kale Salad with BBQ Salmon! It is so savory, fresh and a great way to get your daily dose of greens in while enjoying them too!

Prep:
10
minutes
Cook:
30
minutes
TOtal:
40
minutes

Ingredients

  • 1 Bunch Kale, leaves removed from the stems
  • ½ Cup chickpeas, rinsed and drained
  • ½ Cup grape tomatoes, cut in half lengthwise
  • ½ Cup farro, cooked
  • Juice from half of a lemon
  • 2 TBSP good quality olive oil
  • 1 and ¼ - 1 and ½ TSP truffle salt (depending on how truffly or savory you want it to be)
  • 2 Salmon filets, rinsed and patted dry
  • BBQ seasoning of choice

Instructions

  1. Remove your kale leaves from their stems and place in a bowl. Then, rinse in a salad spinner if you have one, if not just rinse and pat dry.
  2. Cut your lemon in half and squeeze the lemon juice all over the kale. Drizzle your olive oil over the kale and add your truffle salt. Using your hands, massage the juice, oil and salt into the kale leaves and mix well so the kale marinates into all of the liquids and salt. Set aside.
  3. Open your can of chickpeas and drain, then rinse. Add ½ Cup to the bowl of marinated kale.
  4. Cut your tomatoes in half and add about ½ or a little more if desired to the kale bowl.
  5. Cook your farro according to the package directions. When done, add ½ cup or more if desired to your kale bowl and save any excess.
  6. Mix all ingredients in the salad well and place in the fridge while you prepare your salmon.
  7. Rinse your salmon filets and pat dry.
  8. Preheat your oven to 400 degrees. Prepare a baking sheet with foil and non-stick spray.
  9. Place your salmon filets on your prepared baking sheet. Season and rub on your bbq seasoning all over to completely cover.
  10. Bake at 400 for 20 minutes. When done, remove from heat.
  11. Top your salad with your salad. Serve immediately.
  12. ENJOY!