Serves 2
40 min
Grilled Salmon Salad with Crispy Chickpeas and Avocado Dressing
Recipe GLPR9db0a8e2ac8051
A vibrant and satisfying Nordic-inspired salad featuring grilled salmon with crispy roasted chickpeas, wilted kale, fresh vegetables, and a creamy avocado dressing. This balanced dish combines lean protein with legumes and leafy greens for a nutritious meal.
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Ingredients
1 (15 oz) can chickpeas, drained and patted dry
2 tsp avocado oil or olive oil
2 tsp ras el hanout spice blend (or 1 tsp cumin, ½ tsp cinnamon, ½ tsp paprika)
½ tsp sea salt (divided)
2 salmon fillets (6 oz each), skin on
1 tsp fresh lemon or lime juice
1 tsp olive oil for salmon
4 cups fresh kale, roughly chopped
1 tsp olive oil for kale
¼ tsp sea salt for kale
1 ripe avocado
2 tbsp fresh cilantro or parsley, chopped
1 tbsp fresh lime juice for dressing
2 tbsp water
¼ tsp sea salt for dressing
1 cup mixed salad vegetables (cucumber, radishes, beets, carrots), finely sliced or diced
Directions
Preheat your oven to 400°F (204°C) and preheat your grill to high heat.
On a parchment-lined baking sheet, toss the drained and dried chickpeas with 2 tsp avocado oil, 2 tsp ras el hanout spice blend (or the individual spice combination), and ¼ tsp sea salt. Spread in a single layer and roast for 25 minutes, shaking the sheet halfway through, until golden and crispy. Set aside.
Place the salmon fillets skin-side up in a shallow container. Sprinkle with remaining ¼ tsp sea salt, add 1 tsp fresh lemon or lime juice and 1 tsp olive oil. Let sit at room temperature for about 10 minutes to allow flavors to infuse.
Place salmon skin-side down on the hot grill and cook for 5 minutes until the skin becomes crispy and golden.
Flip the salmon fillets carefully and grill for 2–5 minutes. Then turn each fillet 90 degrees and cook for another 2–5 minutes until the flesh is firm and opaque with just a hint of pink in the center. The internal temperature should reach 145°F (63°C) at the thickest point. Remove from grill and set aside.
While the salmon cooks, heat 1 tsp olive oil in a large skillet over medium heat. Add the chopped kale and ¼ tsp sea salt, stirring frequently until the kale is wilted and turns a vibrant light green, about 4–5 minutes. Transfer to a plate.
Prepare the avocado dressing by halving the ripe avocado, scooping the flesh into a blender or food processor, and adding 2 tbsp fresh cilantro or parsley, 1 tbsp fresh lime juice, 2 tbsp water, and ¼ tsp sea salt. Blend until smooth and creamy, adjusting water as needed for desired consistency.
Finely slice or dice the mixed salad vegetables (cucumber, radishes, beets, carrots), keeping them thinly sliced and separate as garnishes.
On each serving plate, arrange a bed of wilted kale, top with a grilled salmon fillet, scatter the crispy roasted chickpeas and fresh vegetables around the plate, and drizzle generously with the avocado dressing. Serve immediately.
