Grilled salmon salad with crispy chickpeas and avocado dressing

Indulge in the perfect combination of flavors with our Grilled Salmon Salad. A delicious medley of crispy chickpeas and creamy avocado dressing awaits!

Ingredients:

• 1 15 oz can chickpeas (garbanzo beans, drained and patted dry)
• 2 tsp oil (such as avocado oil, coconut oil, or pure olive)
• 2 tsp ras el hanout (1 tsp cumin, ½ tsp cinnamon, ½ tsp paprika if you don’t have it)
• ½ tsp sea salt
• ½ lb salmon (cut into 2 steaks)
• Juice of 1 orange (about ¼ cup, I used a cara cara but a navel is great too)
• juice of ½ a lemon (2 Tbsp)
• 2 Tbsp same oil as above
• 1 tsp salt
• 4 cups kale (stems removed and roughly chopped)
• ½ watermelon radish (cut in half and thinly sliced (or ¼ cup salad radishes))
• ½ large beet (peeled, cut in half, and thinly sliced)
• Seedless cucumber (peeled lengthwise with a vegetable peeler into long strips, about 4-6 stips)
• 2 Tbsp pistachios (shelled, toasted, and roughly chopped)

Instructions:

1. Preheat the oven to 400 F and preheat the grill on high. If it's too chilly to grill, you can alternatively cook the salmon on the stovetop. On a baking sheet lined with parchment paper or foil, mix all the ingredients for the chickpeas and place in the oven. Bake for 25 minutes, remembering to shake the pan halfway through cooking.
2. Put the salmon in a small dish. Sprinkle salt over the salmon, squeeze citrus juices on top, and then drizzle with oil. Let it sit at room temperature for 10 minutes while you prepare the vegetables and make the avocado dressing.
3. Place the salmon on the grill skin side down and cover it. Let it cook for about 5 minutes until the skin becomes crispy. Flip the salmon and grill for another 2-5 minutes until grill marks appear, then rotate the salmon by 90 degrees and cook for another 2-5 minutes until the salmon is firm, releases some white fat, and is just slightly darker pink in the middle.
4. While the salmon is marinating, chop the vegetables and set them aside. Slice the beets and radishes as thinly as possible.
5. While the salmon is grilling, cook the sliced kale in a bit of oil and salt over medium heat until it wilts and turns a lighter green color.
6. Refer to the provided link for the full recipe.
7. Arrange all the components on a plate, starting with the wilted kale and ending with the salmon and avocado dressing. The dressing can be stored for 2-3 days.

Summary:

• Calories: 679 kcal
• Fat: 20 g
• Protein: 31 g
• Carbs: 100 g
• Potassium: 568 mg
• Magnesium: 110 mg