Salmon & Kale Bowls with Feta Dressing
plus Roasted Broccoli & Pickled Radishes
- Milk
- Eggs
- Fish
These light-yet-satisfying grain bowls are bursting with bright, fresh flavors. You’ll start with a base of mixed grains tossed with hearty kale, then add tender roasted broccoli on top. Quick-pickled radish slices add a tangy punch and crunchy texture (plus a pop of color!), while a creamy feta dressing gives each bowl a rich finish.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
8 ounce
Broccoli
4 ounce
Kale
1 unit
Lemon
5 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
½ teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice radishes into rounds. Halve lemon; squeeze juice into a small bowl.
Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are dark green and tender, 1 minute.
Toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
While broccoli roasts, in a medium bowl, combine radishes, vinegar, 2 TBSP warm water, 1 tsp sugar, and a pinch of salt (4 TBSP warm water and 2 tsp sugar for 4 servings). TIP: Taste and add another pinch of sugar if you like a sweeter pickle!
Set aside, stirring occasionally, until ready to serve.
In a second small bowl, whisk together mayonnaise, sour cream, garlic powder, 1 TBSP lemon juice, ½ tsp oregano, a pinch of salt, and pepper (2 TBSP lemon juice and 1 tsp oregano for 4 servings).
Add feta; stir to combine.
Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1½-2 minutes.
To bowl with kale, add grain blend, a drizzle of olive oil, salt, and pepper. Toss to combine.
Divide kale and grains between bowls. Top with roasted broccoli and pickled radishes (draining first); drizzle with feta dressing and serve.
