Salmon Kale Salad with Blueberry Balsamic Vinegar

This recipe comes with a story.

It's a short story; quite amusing; and actually does a better job at proving my point than anything else I could think of.

So here we go.

The other day at work, I was eating this Fresh Salmon Salad at my desk when I noticed a co-worker walking behind me. In itself, this is not out of the ordinary--my desk is right in the middle of everyone else's. But as he walked by, I could just barely see him slow down for a second and peer down at me before continuing to pass by.  I simply smiled to myself and kept eating and working until, not a minute later, he passed by me again, pausing for just long enough to glance down at me before quickly walking by. This time I actually chuckled to myself, but didn't act quick enough to ask him what the heck he was doing. Then, only a moment later, he passed by me AGAIN, going the other direction, looking down at me as I burst out laughing.

Before I could ask him what he was so curious about, he chimed in, "Hey, Amy. Can I try some of that?"

I mean, I should have seen that coming. haha

He said he just wanted a tiny, little bit.

So I gave him a forkful, at which point he exclaimed, "Oh! This is actually good!"

That. That made me laugh even harder.

"You know," he added, "most healthy food is disgusting."

No joke. That was a real story. And it validates two things for me. One, my "healthy" recipes are "actually" good--which is always a nice thing;) And two, that people think eating real, nutritious, good-for-your-body food means eating bland, boring meals.

That has been so much the opposite for me over the last few years. I didn't realize how bland my food was BEFORE I started cooking and eating a real, whole foods diet. Processed and store-bought food is so stripped of natural flavors and nutrients that companies have to dump in salt, coloring, and artificial flavors to get them tasty enough to where people not only want to eat them--but want to eat them over and over and over again. (Does anyone else immediately think about Cheetos, Cheez-Its, and Oreos??)

When I started cooking with local, farm-fresh food, the flavors totally knocked me off my feet. Farm fresh produce completely blew me away.

And this recipe is a testament to that.

This recipe was inspired by the Wild Salmon Salad at a local whole foods restaurant here in Orem, Utah called Aubergine & Co. I absolutely love their whole-foods, nutrient-focused approach and their recipes are fresh and fun. I made some adjustments and used a basic Blueberry Balsamic Vinegar so simplify it and make it more of my own. But don't hesitate to try out their fresh, house-made salad dressings. They are pretty darn good, too, and contain only a few simply ingredients.

In the meantime, try out this GAPS-friendly fresh Salmon and Kale Salad!

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Salmon Kale Salad with Blueberry Balsamic Vinegar
Author: Amy MoffatPrep time: 5 minServings: 4-6

Ingredients:

1 bunch kale, stems cut and chopped
8 oz cooked salmon, fresh or canned
1 c grape tomatoes, cut in half
1 green apple, chopped
1/3 c naturally sweetened cranberries, like this one by Made in Nature
1/3 c chopped pecans, (I buy them in bulk from Food To Live)
1/4 c blueberry balsamic vinegar (or other choice of vinaigrette)
1/8 c good quality olive oil

Directions:

Combine all chopped ingredients in a large bowl.
Drizzle with blueberry balsamic vinegar and olive oile. Serve immediately or refrigerate to chill.

One Response to “Salmon Kale Salad with Blueberry Balsamic Vinegar

  • It’s so true, so many people think healthy food is horrible, me included based off experience. It’s been a long road to discovering that healthy food is amazing, and farm fresh produce is definitely the key! I’m always looking for new lunch salads, and this combination looks phenomenal!

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