Nectarine & Honey Kale Salad With Grilled Salmon

Here is a health-conscious meal to detox from all the dessert recipes I’ve been posting. Kale is one of my favorite standbys for sides and salads. I have to admit, I’m not crazy about the bitter taste of the vegetable itself, but when prepared properly it can be a great part of healthy and tasty meal. I like this salad because the nectarine and honey pair very well with the sharp taste of the kale. This also tastes good as a left over. Use the cold salmon and break it up into the salad and brown bag it.

Nectarine and Honey Kale Salad

4 cups of kale

1 ripe nectarine

2 tablespoons of honey

4 tablespoons balsamic vinaigrette

4 tablespoons olive oil

1/4 cups of almond slivers or almond meal


Wash and then slice up the kale into salad bite-size pieces. Dice the nectarine and add to the kale. Mix together the honey, vinaigrette and olive oil, drizzle over salad. Top with almonds slivers or almond meal. The meal will change the texture of the salad. It will absorb the dressing so it might be slightly mealy. It’s a great use for leftover almond meal, but if you prefer a crunchy topping use the almond slivers instead.

Grill two salmon steaks in olive oil on both sides for about 5-7 minutes on medium-high heat in a covered skillet. Serves two healthy individuals.

How do you use your kale in meals? There are so many ways to prepare it, send me some of your ideas!