Riced Broccoli Salad With Salmon Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • ½ cup olive oil
  • 2 tablespoons maple syrup
  • ⅓ cup freshly squeezed oranges (about 2 whole oranges)
  • 2 tablespoons Champagne vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 6 cups purple kale, finely chopped
  • 1 pound broccoli, stems removed and head broken into florets
  • 3 tablespoons olive oil, divided
  • 1 ½ teaspoon salt, divided
  • 1 ½ teaspoon pepper, divided
  • 1 clove garlic, minced
  • ¼ cup pine nuts
  • 1 pound salmon
  • ½ cup crumbled ricotta salata
  • 1 cup broccoli microgreens
Directions
  1. In a small bowl, whisk together the dressing ingredients vigorously until emulsified.
  2. Add chopped kale to a large bowl.
  3. Add broccoli florets to a food processor. Pulse until crumbly and finely chopped.
  4. Heat 1 tablespoon oil in a skillet.
  5. Add the riced broccoli and stir until broccoli turns bright green and begins to brown, about 5 minutes. Add ½ teaspoon salt, ½ teaspoon pepper, and garlic and combine until fragrant. Remove from the heat and let cool.
  6. In another skillet over medium heat, toast the pine nuts until lightly browned, about 30 seconds. Be careful not to burn. Once toasted, set pine nuts aside to cool slightly.
  7. In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat.
  8. Pat the salmon dry and season with the remaining 1 teaspoon salt and pepper.
  9. Add the salmon to the skillet and sear on either side until cooked through, about 8 minutes. Remove the salmon from the heat.
  10. Flake the salmon into 1-inch pieces with a fork.
  11. Add the riced broccoli and dressing to the bowl with the kale. Toss to combine.
  12. To finish assembling the salad, sprinkle with the toasted pine nuts, ricotta salata, and flaked salmon. Top with microgreens and serve.