Salmon Shawarma Salad
Total Time
2 hours and 10 minutes
Prep Time
2 hours
Cook Time
10 minutes
Rating
5 out of 5 stars
(17)
Ingredients
2 servings
- 2 lemons, juiced
- 1/2 cup olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 pound salmon
- 1 head shedded dinosaur kale
- 1/2 cup cooked quinoa
- 1/2 cup chopped parsley
- 1/2 cup chopped fresh mint
- 1 pint cherry tomatoes, halved
- 4 Persian cucumbers, diced
- 1 cup Tzatziki
- Homemade Pita Chips
- 1 recipe Lemon Vinaigrette
- 1 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1/2 cup olive oil
- kosher salt and freshly cracked black pepper
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Preparation
Step 1
For the Salmon
Step 2
In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours.
Step 3
Preheat a cast iron to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.
Step 4
For the Salad
Step 5
Transfer the salmon to a large bowl and toss to combine with the quinoa, parsley, mint, cherry tomatoes and cucumbers and lemon vinaigrette. (to make the lemon vinaigrette, just whisk everything together)
Step 6
Divide the shredded kale amongst 2 bowls and top with a hefty portion of the salmon tomato mixture. Drizzle with tzatziki or serve it on the side. Also pita chips on the side.
Step 7
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