Day 7 Kitchen is back after a 10 day hiatus (read: precious vacation time in medical school) with hubby to Utah and Arizona!
In under two weeks, we visited Las Vegas, Grand Canyon, Lake Powell, Zion National Park and Bryce Canyon, played Roulette for the first time and won money, hiked over 10 trails, including the world famous Narrows in Zion, suffered from mild heat strokes daily under the 110 degrees scorching desert sun, consumed more liters of water than I ever knew was possible, now coming back with what I hope can be classified as a healthy summer glow.
The most memorable part of the trip was hiking the Narrows, where you literally hike in the Virgin River deep in a narrow canyon about 20 feet wide, upstream for 8 km, with special water shoes to protect your toes from being jammed into rocks, and a walking stick so you don’t fall on your face fifty thousand times. I felt like a real legit hiker. It was exhilarating.
Despite all the fun hiking, sightseeing and breaking out of my city-girl comfort zones, one thing I did learn – never visit the desert in summer time again! As soon as I stepped off the plane back to Dallas, I really appreciated how much nicer 95 degree weather is in comparison to 115 degrees. The breeze is extra points. After all, 20 degrees extra makes a world of difference!
Now that I’m back to my routine meal schedules, I really am craving refreshing summer salads. No more fatty burgers, fried chicken or barbecue meat (which was all that we ate during vacation)! In case you’ve missed out on the last five years of the kale-craze, this is one of the best superfoods out there that contains tons of fiber and antioxidants! To learn more about the benefits of kale, Helen Nichols has written a well researched article here, let your culinary thoughts be tickled! In line with the kale trend, this kale salmon salad is light yet filled with healthy protein. In combination with the creamy avocado sauce, it’s heavenly and makes me wanna sing~~
Kale Salmon Salad+ Creamy Avocado Sauce
Ingredients for salad:
- bunches of trimmed kale leaves, washed
- 1-2 pieces of salmon steaks
- 4 radishes, sliced thinly
- 1 Tbsp olive oil
- salt and pepper to taste
- 1 lemon, juiced
Ingredients for the creamy avocado sauce: adapted from The Magic Sauce by A Pinch of Yum
- 1 avocado
- 1 cup cilantro leaves
- 1/2 jalapeno, diced
- 2 cloves garlic
- 1 lime, juiced
- 1/2 cup olive oil
- 2 Tbsp water
- 1 tbsp salt
- 2 Tbsp pecan pieces
To prepare the salad:
In a large mixing bowl, add kale leaves, olive oil, lemon juice and salt and pepper. With gloved hands, massage the kale leaves until softened, this takes about 5-10 minutes. (The purpose of massaging kale is to get rid of its roughness and make for a smoother taste).
Sear the salmon with salt and pepper. Sear each side for 2-3 minutes on high heat until thoroughly cooked. Break up the salmon using your spatula into bite sized chunks.
Toss together the kale, salmon chunks and radish slices.
To prepare the sauce: In a large blender, blend all ingredients together. Add more water if desire a runnier consistency.
Drizzle the creamy avocado sauce on top of the salad. Mix and enjoy!