Salmon, Apricot & Almond Kale Salad
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Salmon, Apricot & Almond Kale Salad

Salmon, Apricot & Almond Kale Salad

with Cheesy Toast Croutons & Creamy Balsamic Dressing

This is one of those salads that reminds you just how good greens can taste. Tender kale is dressed with creamy balsamic dressing and topped with juicy grape tomatoes, sweet dried apricots, and crisp, nutty almonds. And for a little fun: cheesy toast croutons! You’ll sprinkle ciabatta with a generous dose of our Italian cheese blend (mozzarella, provolone, Asiago, and Parmesan) and toast to melty perfection, then cut them into crouton-size cubes and scatter atop your salad. Feel free to faceplant directly into this one!

Tags:
Carb Smart
Easy Prep
Quick
Allergens:
Soy
Wheat
Milk
Eggs
Tree Nuts
Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 cup

Italian Cheese Blend

(Contains Milk)

4 ounce

Kale

4 ounce

Grape Tomatoes

2 unit

Scallions

1.5 ounce

Creamy Balsamic Dressing

(Contains Eggs)

1 ounce

Dried Apricots

½ ounce

Sliced Almonds

(Contains Tree Nuts)

10 ounce

Skin-on Salmon

(Contains Fish)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories920 kcal
Fat59 g
Saturated Fat17 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber5 g
Protein51 g
Cholesterol130 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Aluminum Foil
Baking Sheet
Paper Towel
Large Pan
Large Bowl

Instructions

Make Cheesy Toast
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Line a baking sheet with foil and lightly oil. • Halve ciabatta; place on prepared baking sheet, cut sides up. Evenly top each half with Italian cheese blend. • Toast on top rack until cheese is melted and lightly browned, 8-10 minutes. • Transfer cheesy toast to a cutting board.

Prep
2

• While cheesy toast bakes, remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes lengthwise. Trim and thinly slice scallions.

Pat chicken or salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board.

Make Salad
3

• In a large bowl, combine kale, balsamic dressing, 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 tender, 1 minute. • Add tomatoes, scallions, dried apricots, and almonds; toss until evenly coated. Taste and season with salt and pepper.

Finish & Serve
4

• Once cheesy toast is cool enough to handle, cut into 1-inch cubes. TIP: Scrape up any crispy cheese bits and add them to your salad for some extra crunch! • Divide salad between bowls and top with cheesy toast croutons. Serve.

Slice chicken crosswise (skip slicing salmon!); serve atop salad.

Salmon is fully cooked when internal temperature reaches 145°.

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