Super-Green Salmon Pesto Salad with Kale and Arugula | alive - alive magazine
The most prominent colour at farmers’ market is undoubtedly green. This recipe makes the most of all the delicious greens you’ll find there.
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Ingredients
- 2 - 4 oz (115 g) skinless wild salmon fillets
- 1 Tbsp (15 mL) honey or maple syrup
- 1 garlic clove, peeled
- 2 cups (500 mL) packed fresh parsley
- 2 Tbsp (30 mL) sunflower seeds or hemp seeds
- 1/4 tsp (1 mL) sea salt
- 1/8 tsp (0.5 mL) ground black pepper
- 1/4 cup (60 mL) extra-virgin olive oil
- 3 Tbsp (45 mL) lemon juice, divided
- 2 cups (500 mL) packed baby kale or stemmed torn regular kale
- 2 cups (500 mL) packed arugula
- 1 cup (250 mL) shelled, fresh or frozen, defrosted peas, or cooked chickpeas
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