Go Back Email Link
–+ servings
Meal Prep Salad

Ultimate Nutritional Powerhouse Salad

This ultimate nutritional powerhouse salad recipe creates a vibrant and delicious salad packed with protein, fiber, vitamins, and healthy fats. Hence, making it a true Nutritional Powerhouse Salad that can also be used as a meal prep option.
5 from 1 vote
Print Pin Add to Collection
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Easy, Healthy, Mediterranean
Keyword: anti-inflamatory salad, black lentils salad, dinner salad, lunch salad, nutritional salad, salmon and vegetables salad, Ulimate nutritional powerhouse salad
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 People
Calories: 700kcal
Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For the Lentils

  • 1 cup black lentils rinsed thoroughly and soaked for 20 minutes.
  • 3 1/2 cups water for cooking the lentils
  • 2 large garlic cloves peeled and smashed or sliced
  • 4 - 5 small thyme sprigs
  • 3/4 teaspoon kosher salt

For the Salmon

For the Vinaigrette

  • 7 - 8 grape or cherry tomatoes
  • 5 - 6 Kumquats
  • 4 cloves garlic peeled and roughly chopped
  • 1/2 small shallot peeled and roughly chopped
  • 1/2 Habanero pepper seeds removed
  • 1 tablespoons fresh oregano
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup extra virgin olive oil
  • salt and freshly ground black pepper to taste

For the Vegetables and Fruits

  • 1 bunch swiss chard organic. I used white stemmed Swiss chard. Rinse and dry thoroughly. Remove leaves from the stalk and chopped the leaves roughly. Discard stems
  • 1 bunch kale organic. I used red leaf kale. Prepare in the same manner as the Swiss chard
  • 1/4 small red onion peeled and thinly sliced
  • 6 - 8 ounces kumquats rinsed thoroughly. And cutup in halves if desired
  • 7 - 8 large strawberries organic. Rinsed thoroughly. Hulled and halved or quartered.
  • 1 1/2 cups grape or cherry tomatoes rinsed and halved if desired
  • 6 ounces gooseberries rinsed thoroughly

Instructions

For the Lentils

  • Add the lentil ingredients into a 2 or 3 quart saucepan. Use medium high heat to bring to a boil. Cover. Reduce heat and simmer 20 minutes until tender. Strain and reserve for plating.
    1 cup black lentils, 3 1/2 cups water, 2 large garlic cloves, 4 - 5 small thyme sprigs, 3/4 teaspoon kosher salt

Season and roast the salmon

    Preheat broiler per your manufacture recommendation. Alternatively can roast the fish in a preheated oven 425F/218C degrees.

    • Add the salmon portions to a medium mixing bowl. Season with the spice mix and olive. Mix to coat the fish thoroughly.
      1 1/2 - 2 pounds salmon fillet, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, 1/2 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, 2 - 3 teaspoons (OPTIONAL) extra virgin olive oil
    • The seasoned salmon can sit for 15 minutes before broiling or baking.
    • Place the salmon on a broiler pan. Broil in the preheated broiler with the pan 5 to 6 inches below the broiler heat. Broil 3 to 4 minutes. Remove and reserve for plating.
      Alternatively if roasting place the salmon on a baking sheet lined with parchment paper and roast 3 to 4 minutes.

    For the vinaigrette

    • Add the vinaigrette ingredients into a wide mouth mason jar. Use an immersion blender, blend until smooth and creamy.
      Note: Vinaigrette can be used as a marinade, a sauce or us as a salad dressing.
      7 - 8 grape or cherry tomatoes, 5 - 6 Kumquats , 4 cloves garlic, 1/2 small shallot, 1/2 Habanero pepper, 1 tablespoons fresh oregano, 1 teaspoon fresh thyme leaves, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 cup freshly squeezed lemon juice, 3/4 cup extra virgin olive oil, salt and freshly ground black pepper to taste

    Assemble the salad when ready to serve or if using as a meal prep, don't season the veggies and fruits.

    • When ready to serve, Season the Swiss chard, kale and red onions with your desired amount of the vinaigrette. Use your hands or salad tongs to massage the dressing into the greens.
      Note: I usually make 4 meal prep bowls with the vinaigrette added to mini covered bowls.
      1 bunch swiss chard, 1 bunch kale, 1/4 small red onion
    • Add the remaining fruits and more vinaigrette. Mix to coat. Serve, topped with the black lentils and salmon portions. Enjoy.
      6 - 8 ounces kumquats, 7 - 8 large strawberries, 1 1/2 cups grape or cherry tomatoes, 6 ounces gooseberries

    Video

    Nutrition

    Calories: 700kcal | Carbohydrates: 57g | Protein: 52g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 94mg | Sodium: 1302mg | Potassium: 1824mg | Fiber: 22g | Sugar: 13g | Vitamin A: 9311IU | Vitamin C: 148mg | Calcium: 292mg | Iron: 10mg