Salmon + Crunchy Greens Salad

 
This Salmon + Crunchy Green Salad is the perfect mix of lean protein, healthy fats, and fiber-rich crunch—clean eating that actually keeps you full and fired up. Baked salmon delivers omega-3s and protein to support hormone balance and fat loss, while kale or mixed greens and slaw mix add texture, antioxidants, and gut-loving fiber. Creamy avocado brings satisfying healthy fats, and the apple cider vinaigrette adds a tangy kick that supports digestion and blood sugar control. It’s simple, fresh, and full of nutrients your midlife metabolism thrives on. No fluff, no guesswork—just a salad that does the heavy lifting.
 
Ingredients: Makes 2 Servings
10 oz baked salmon (5 oz per serving)
4 cups kale or mixed greens
1 cup shredded slaw mix
½ avocado, sliced
 
Apple Cider Vinegar Dressing
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and pepper to taste
 
Directions
Preheat oven to 400°F. Season 10 oz salmon with salt, pepper, and optional lemon. Bake for 12–15 minutes until cooked through and flaky.
In a small bowl, whisk 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt, and pepper.
Wash and dry 4 cups kale or mixed greens; divide 2 cups into each bowl.
Add ½ cup shredded slaw mix to each bowl.Flake baked salmon and top each bowl with 5 oz.
Slice ½ avocado and divide between bowls (¼ avocado per serving).
Drizzle each bowl with half the dressing.
Serve immediately or store components separately up to 2 days.