Looking for a delicious salad to switch up your normal routine? This salad, created by a UC Davis Health registered dietitian, is perfect for a midday snack.

Salad ingredients

  • 8 oz. salmon fillet
  • 2 cups chopped curly kale
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup sliced almonds
  • 1/2 avocado, sliced (optional)
  • 14/ cup pomegranate seeds (optional)
  • 1 tbsp. shredded parmesan cheese (optional)

Dressing ingredients

  • 3/4 cup red wine vinegar
  • 5 tbsp. water
  • 1 1/2 tbsp. white sugar
  • 1 tbsp. Dijon mustard
  • 1 large garlic clove
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 3/4 cups extra virgin olive oil


  1. Preheat broiler to high. Line a baking sheet with foil.
  2. Place salmon on prepared baking sheet, skin-side down. Broil until the salmon is opaque in the center, about 8-12 minutes, rotate the pan once from front to back after 5 minutes.
  3. To prepare the dressing: in a blender, combine the red-wine vinegar, water, sugar, Dijon mustard, garlic clove, dried basil, dried oregano, salt, ground pepper. Puree until smooth, with the motor running, slowly add the extra-virgin olive oil and puree until creamy. (Transfer dressing to container and refrigerate for up to 1 week).
  4. Combine the kale, broccoli, cabbage, carrots, and almonds together on a dinner plate. Top salad mixture with avocado, pomegranate seeds and/or parmesan cheese, if desired, and salmon fillet once finished baking. Drizzle desired amount of salad dressing over the top and enjoy!

**Recipe modified from eatingwell.com