Main Course · Serves 2
with Mango Tangy Avocado Dressing, Tomato, Scallion
This colorful salad is the perfect day-off meal for any mom in your life, ready in just 15 minutes. You’ll sear salmon and serve it atop kale salad with juicy tomato and mango in a creamy, tangy avocado dressing brightened up with a splash of mango juice. With a garnish of zippy scallion greens and squeeze of lemon, your work is done—and the grade? A+!
Pat salmon* dry. Drizzle with oil; season all over with half the Fry Seasoning (all for 4), salt, and pepper.
Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly.
Transfer to a plate. TIP: While salmon cooks, move to Step 2!
Wash and dry produce.
Quarter lemon. Drain juice from mango into a small bowl and set aside. Remove any large stems from kale; chop if desired. Slice tomato into rounds.
Place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil until leaves are tender, 1 minute.
In a small bowl, mix guacamole, sour cream, 2 TBSP mango juice, juice from one lemon wedge (4 TBSP mango juice and two wedges for 4), salt, and pepper. TIP: Add water or mango juice 1 tsp at a time to thin out dressing if needed.
Add tomato, mango, and half the dressing to bowl with kale; toss.
Thinly slice scallion greens (save whites for another use).
Top kale salad with salmon. Drizzle with remaining dressing. Garnish with scallion greens. Serve with remaining lemon wedges.
Salmon is fully cooked when internal temperature reaches 145°.
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