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Sprouts + Salmon Kale Salad

2012 December 9

I recently discovered sprouts — lentil, quninoa, mung beans, broccoli — and they’ve been an obsession ever since. Sprouts appeal to both my love of gardening and growing plants — they sprout right there on my kitchen counter, where I can walk past every day and watch their progress — and my affinity for health-conscious meals.

When paired with the darling of my fall salads — massaged kale — I couldn’t be happier with the flavors and health benefits that have been hitting my tummy lately.

This salad is super easy, full of autumn flavors — did I mention the pomegranate seeds? Beautiful magenta jewels plucked from freshly cracked-open pomegranate fruits — and loaded with vitamins, minerals, and healthy proteins and fats (oh yeah, there’s wild salmon, too).

A light honey-lemon vinaigrette pulls all of the flavors together in a satisfying lunch, no matter the weather (December, so far, as been rather warm, so a salad is actually quite welcome; preferred, in fact, by a long shot over heavy, starchy meals).

Sprouts + Salmon Kale Salad


  • for the salad:
  • 3-4 leaves kale (I love lacinto/dinosaur kale)
  • salt
  • 1/2 cup smoked salmon, torn into small bits
  • 1/4 cup red bell pepper, diced (about 1/3 of a small pepper)
  • 1 green onion, sliced
  • 1 palmful pomegranate arils (seeds)
  • 1/4 cup sprouted lentils (sprout your own lentils)
  • 1 egg, poached or fried
  • sprouted quinoa
  • freshly ground black pepper
  • for the vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar (I use raw coconut vinegar)
  • 2 teaspoons raw honey
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • salt, to taste (begin with 1/4 teaspoon)


  1. For the salad:  Remove the main stems from the kale leaves. Tear the leaves into small pieces and place in a bowl. Sprinkle with big pinch of salt and use your fingertips to massage the leaves, rubbing them gently until they turn a dark, bright green and become pliable and soft. Toss in the salmon, red bell pepper, green onions, pomegranate arils, and sprouted lentils. Spoon the salad onto a plate. Top with the egg, season with black pepper, to taste, and sprinkle the sprouted quinoa on top.
  2. For the vinaigrette:  Place all ingredients in a tightly sealing jar and shake until well mixed. Drizzle over the salad.
Prep Time: 15 minutes       Cook time: [no cooking required]       Yield: 1 serving/1 large salad

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