From the February/March 2018 issue
Serves 4


For the salad:

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch chunks
  • 1 TBSP extra-virgin olive oil
  • Sea salt and black pepper, to taste
  • 1 pound wild salmon
  • 6 cups chopped kale (about 1 medium bunch)
  • 1 medium sweet apple, such as Gala or Pink Lady, cored and diced
  • 1/4 cup thinly sliced scallion
  • 1 medium avocado, diced

For the dressing:

  • 2 TBSP extra-virgin olive oil
  • 2 TBSP apple cider vinegar
  • 1 TBSP fresh lemon juice
  • 1 TBSP honey

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