Raw Kale Salad with Chickpeas and Salmon in Orange Dressing

Ingredients

• 4-5 lacinato kale leaves, washed, stemmed and cut into thin ribbons (chiffonade cut)
• 1 (15-ounce) can organic chickpeas, rinsed and drained
• 1 (6-ounce) can wild Alaskan salmon, drained (I used Bear & Wolf Pink Salmon from Costco)
• 1 Seville orange (need 4 tablespoons juice and 1 teaspoon zest)
• 2 tablespoons olive oil
• 2 tablespoons minced Kalamata olives (or use tapenade)
• 1 clove garlic, minced
• 1 shallot, minced
• ¾ teaspoon dried dill
• Garnish: 3 tangerines (1 for each serving, segmented) and 6 Kalamata olives (2 for each salad, halved)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag