Kale Caesar Salad with Salmon Bites

Paleo Golden Lentil Stew

Is there anything better than a hearty bowl of stew when it’s cold out? This Golden Lentil Stew is not only so easy to make but will actually fill you up!

The beautiful color comes from a combination of coconut milk, vegetable broth, turmeric. Add in delicious, fresh tuscan kale and this paleo stew is just what you need this winter.

Lentils are a great source of protein if you’re vegan or vegetarian. Just half a cup of lentils contains nine grams of plant-based protein and 8 grams of fiber! They also contain iron, folate, and potassium.

These legumes range in color and flavor but all come from the same plant. The lentils used in this recipe are red lentils, which provide the signature golden color to this dish. Red lentils are often used in Indian cuisine, like lentil dhal or curries.

For the Lite Caesar Dressing:

  • ¼ cup nonfat plain Greek yogurt
  • 1 tbsp lemon juice
  • ½ tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp freshly shredded parmesan cheese

For the Salmon Bites:

  • 12 oz salmon, skin removed and cut into 1 inch pieces
  • ½ tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika

For the Salad:

  • 3 cup kale, chopped
  • 3 tbsp freshly shredded parmesan cheese

Instructions:

  1. Make the parmesan crisps: Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat. Take 3 tbsp parmesan, and drop into ½ tbsp piles on the baking sheet. Spread cheese piles into a flat layer. Bake for 10-11 minutes until golden and crispy. Break into pieces if desired, and set aside.
  2. Meanwhile, make the dressing: To a blender or small food processor, add Greek yogurt, lemon juice, ½ tbsp olive oil, Worcestershire, dijon, onion powder, ¼ tsp garlic powder, 1/8 tsp each salt and pepper, and 2 tbsp parmesan. Blend until smooth and creamy. Set aside.
  3. Make the salmon bites: Preheat air fryer to 400 degrees. Add salmon chunks, ½ tbsp olive oil, and ¼ tsp each salt, pepper, garlic powder, and paprika to a bowl. Toss well to completely coat the salmon. Arrange salmon bites in a single layer in the air fryer basket. Air fry for 4-6 minutes until the internal temperature of the salmon reaches 145 degrees. Set aside.
  4. Assemble the salad: Toss kale with about ¼ cup of the dressing until it’s completely coated. Allow kale to sit in the dressing for 5 mins to help soften the kale. Divide kale between serving bowls. Top with parmesan crisps, salmon bites, and drizzle over the remaining dressing. Enjoy!

Notes:

*Kale can be pretty tough. But chopping it into small bites and letting it hang out in the dressing for a few minutes helps to break it down and make it more manageable to eat.

*You could use parchment paper spritzed with olive oil to make the parmesan crisps if you need to, but these work much better with a silicone mat.