Fresh and Vibrant Spring Salad

Beetroot Kale Salad with Salmon and Orange Dressing

We’ve teamed up with Neff Kitchens so you can liven up your lunch with a fresh and vibrant salad.

With juicy beetroot, crunchy kale and fresh salmon fillets, this Springtime salad recipe will brighten up your day – whatever the weather!


2 Servings

Allergens are marked in bold

For the Salmon:

Salmon filets (100g each)

1 tbsp Olive oil

Grated zest of ½ organic orange

Salt, pepper

For the Dressing:

2 tbsp Juice from ½ organic orange

3 tbsp White balsamic

3 tbsp Olive oil

1 tbsp Liquid honey Salt, pepper

For the Salad:

200g Kale (without stalk, chopped in pieces)

2 Small apples

Juice from ½ lemon

2 Cooked beetroots

40g Almonds

100g Feta


Step 1

Rinse the salmon in cold water and dry with kitchen paper. Mix olive oil, orange zest, salt and pepper in a bowl. Marinate the salmon and place it in an unperforated steamer basket.

Step 2

For the dressing, put all the ingredients in a screw-top jar and shake well. Season with salt and pepper.

Step 3

Place the washed kale and the dressing in a bowl and knead with your hands for about 2 minutes.

Step 4

Steam the salmon filet at 75 °C (shelf height 2) for about 8 minutes. The cooking time depends on the thickness of the fillets, the fish should still be a little glassy in the middle.

Step 5

In the meantime, wash and core the apples and cut them into pieces. Sprinkle with a little lemon juice. Cut the beetroot into cubes or sticks. Coarsely chop the almonds. Add everything to the salad and mix.

Step 6

Crumble the feta over the salad. Arrange the cooked salmon in pieces on the salad and serve.

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