Kale and Salmon Grapefruit Salad

Fuel your body with this vibrant salad recipe which is topped with a dressing that features Carrington Farms Mustard Seed Oil for a zippy, horseradish-like finish.

Ingredients:

For the Dressing:

• 1/4 cup Carrington Farms Mustard Seed Oil
• 3/4 cup Carrington Farms Organic Coconut Cooking Oil
• 2-3 tsp honey
• Salt and pepper to taste

For the Salad:

• 1 head kale, stem removed and thinly sliced (about 6 cups)
• 1 honey crisp apple, thinly sliced
• 1/2 cup dry roasted and salted almonds, roughly chopped
• 1 grapefruit, cut
• 1/2 cup grated cheddar cheese
• 1/3 cup Carrington Farms Cracked Pepper and Sea Salt Crounons
• Sprinkle of Carrington Farms Organic Coconut Cooking Oil
• 6 oz salmon filet
• Salt and pepper to taste

Directions: 

1. In a small bowl, whisk together the dressing ingredients until well combined. Set aside.

2. In a large bowl, combine the kale, apple and almonds. Pour the dressing over the salad and toss until well coated and the kale has slightly wilted, 3 to 4 minutes.

3. Add the grapefruit and the cheese and gently toss once more.

4. Drizzle a 6-ounce filet of wild caught salmon lightly with Carrington Farms Organic Coconut Cooking Oil and lightly sprinkle with salt and pepper. Cook in an air fryer at 375 degrees until it flakes easily with a fork, about 8 minutes.

5. Top salad with salmon and Carrington Farms Cracked Pepper and Sea Salt Crounons.