Grilled Kale and Salmon Salad with Charred Lemon Vinaigrette | PrimalGourmet

Ingredients

• ½ cup raw (unsalted pecans)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon dry thyme
• 1 teaspoon kosher salt (divided)
• ¼ teaspoon freshly-cracked black pepper
• 4 tablespoons avocado oil (divided)
• 1 1/2 pounds salmon filet (sliced into 4” pieces)
• 1 large bunch kale
• 1 lemon (sliced in half)
• 1 can hearts of palm (diced)
• 1 shallot (finely chopped)
• 1 pint cherry tomatoes
• ¼ dry barberries
• ¼ cup extra-virgin olive oil
• Juice of 1 grilled lemon (around 2 tablespoons)
• 1 teaspoon whole grain mustard
• 1 tablespoon honey (optional)
• 1 clove garlic (finely grated)
• Kosher salt and freshly-cracked black pepper (to taste)