Bright & Nourishing Salmon Kale Salad with Basil Pesto

I didn’t want to make salmon tacos this time, but I still wanted something fresh and filling—so this salad came about naturally. I used my food mandolin to slice apples and beets for a crisp, colorful base. It wasn’t until I was juicing for my juice business years ago that I really learned about the benefits of beets, and they quickly became part of my routine, especially around my CrossFit workouts.

Beets are known to boost endurance and performance because they’re high in natural nitrates, which improve blood flow and oxygen delivery to muscles. They can also help with faster recovery by reducing inflammation and supporting circulation. Eating them before or after a workout is a simple way to get both energy and recovery support—all from a whole food source.

And it’s not just the beets that make this salad powerful—each ingredient brings its own set of benefits:

• Salmon: rich in omega-3 fatty acids, great for brain and heart health.
• Kale: loaded with vitamins A, C, and K, plus antioxidants for immunity.
• Beets: support circulation and detoxification.
• Apples: bring natural sweetness, fiber, and digestive support.
• Brown rice: provides steady energy with whole-grain carbs.
• Pistachios & pine nuts: add plant-based protein, minerals, and healthy fats.
• Lemon: boosts vitamin C, helps digestion, and balances flavors with brightness.
• Basil pesto: fragrant and anti-inflammatory, tying everything together with bold flavor.

Salmon & Kale Superfood Salad with Basil Pesto

This vibrant bowl combines heart-healthy salmon, leafy kale, earthy beets, crisp apple, and crunchy pistachios, all tied together with a fresh basil pesto. A squeeze of lemon over both the salmon and kale adds brightness and a dose of vitamin C, aiding digestion and enhancing flavor. This salad is both nourishing and refreshing, perfect for a balanced meal that leaves you energized.

Print Recipe Pin Recipe

Course Dinner, Lunch, Main Course

Ingredients

  

Basil Pesto

• ½ cup pine nuts
• ¼ cup water
• 1 oz fresh basil
• 1 tbsp avocado oil
• 3 tbsp lemon juice
• Salt to taste

Salad

• 2–3 handfuls kale
• Juice from ½ lemon to massage into kale
• 1 apple thinly sliced with a mandolin or food processor
• 1 beet thinly sliced with a mandolin or food processor
• 2-3 cups cooked short grain brown rice*
• 1 handful shelled pistachios
• *If uncooked: add 3 cups of short grain brown rice and 3 ½ cups water to the Instant Pot and cook on the rice setting

Salmon

• 4 salmon fillets
• 1 tbsp avocado oil
• Juice of ½ lemon
• Salt to taste

Instructions

 

Prepare the Salmon

• Preheat oven to 400°F.
• Place salmon fillets on a lined baking sheet. Drizzle with 1 tbsp avocado oil, squeeze juice from ½ lemon, and sprinkle with salt.
• Bake for 12–14 minutes, depending on thickness, until salmon flakes easily.

Cook the Kale

• Add kale to a pan with a splash of water.
• Cook lightly while massaging with tongs until tender but still vibrant green.
• Squeeze juice from the other ½ lemon over the kale and toss to coat.

Make the Basil Pesto

• In a blender or food processor, combine pine nuts, water, fresh basil, lemon juice, and avocado oil.
• Blend until smooth, scraping sides if needed. Season with salt to taste and adjust water for desired consistency.

Prepare the Vegetables

• Thinly slice the apple and beet using a food mandolin or food processor.

Assemble the Salad

• In a large bowl, layer the cooked rice, massaged lemony kale, sliced apple, sliced beet, and pistachios.
• Add salmon fillets on top.
• Drizzle generously with basil pesto.

Serve

• Enjoy warm or at room temperature as a complete, nutrient-rich meal.