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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.
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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.