Late Summer/Early Fall Salad Recipe: Tuscan Kale, Tomato, Cucumber, Mushroom, Cottage Cheese, Salmon, Pine Nuts, Tomato Pesto, Olive Oil, Everything Bagel Seasoning

As summer days start to wane and the crisp breeze of fall approaches, it's the perfect time to celebrate the seasonal transition with a delicious late summer/early fall salad. The local Farmer's market is bursting with fresh produce, and we've gathered a medley of ingredients that perfectly capture the flavors of this time of year. Tuscan kale (this is my favorite Kale – it is slightly peppery and has a robust flavor!), juicy tomatoes, crunchy cucumbers (makes the salad very refreshing), earthy mushrooms, creamy cottage cheese, succulent salmon, toasted pine nuts, zesty tomato pesto, and a sprinkle of everything bagel seasoning – this salad is a celebration of the changing seasons. Join us in creating a vibrant and nutritious dish that's as delightful as it is healthy.

Ingredients:

  •   Tuscan kale (2 cups) – Minerals, Vitamins

  • Tomatoes (1 small to medium tomato) – Vitamins, Minerald

  • Cucumbers (1/2 cucumber) – Vitamins, Minerals

  • Mushrooms (1 cup) – Vitamins, Minerals, Protein

  • Cottage cheese (1/4 cup)– Protein

  • Salmon (1 or 2 filets, depending on how hungry you are)– Protein, Omega-3

  • Pine nuts (2 tablespoons) – Healthy fats, Protein

  • Tomato Pesto (4 tablespoons) – Healthy fats

  • Extra Virgin Olive Oil (2 tablespoons) – Healthy fats

  • Everything Bagel Seasoning

Instructions:

This salad takes only about 15-20 minutes to prepare!!

  1. Prepare the Tuscan Kale: Wash and de-stem the Tuscan kale, then chop it into bite-sized pieces. Massage the kale with a bit of olive oil to soften its texture and enhance its flavors.

  2. Slice the Tomatoes, Cucumbers, and Mushrooms: Slice the tomatoes and cucumbers into rounds and slice the mushrooms thinly.

  3. Sauté the Mushrooms: In a skillet, heat a tablespoon of olive oil over medium-high heat. Add the thinly sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are tender and lightly browned. Season with salt and pepper to taste. Once done, set aside.

  4. Prepare the Salmon: Season the salmon fillets with salt and pepper to taste.

  5. Cook the Salmon: In the same skillet used for mushrooms, heat another tablespoon of olive oil over medium-high heat. Place the seasoned salmon fillets skin-side down if applicable. Cook for approximately 4-5 minutes on each side, or until the salmon flakes easily with a fork and has a golden crust.

  6. Assemble the Salad: In a large salad bowl, combine the Tuscan kale, sliced tomatoes, cucumbers, mushrooms, and chunks of cottage cheese. Toss gently to mix the ingredients.

  7. Add Salmon and Pine Nuts: Carefully add pieces of salmon and toasted pine nuts to the salad.

  8. Drizzle with Tomato Pesto and Olive Oil: Drizzle tomato pesto and extra-virgin olive oil over the salad for a burst of flavor and a glossy finish.

  9. Sprinkle Everything Bagel Seasoning: Finally, sprinkle a pinch of everything bagel seasoning on top to add a unique twist.

This salad is a delightful way to enjoy the freshest ingredients from your local Farmer's market while embracing the flavors of the season. This salad not only tastes amazing but also provides a healthy dose of nutrients and a burst of culinary creativity. Share it with friends and family or enjoy it as a satisfying meal on its own. Don't miss out on the deliciousness of this seasonal delight!

LifestylePaploiseauRecipes, Salad, Balanced Bowls