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Kale, Butternut Squash, Corn and Avocado Salad with Spicy Salmon and Tzatziki

A lovely light dinner to start the summer season out in a healthy way. Loaded with protein and veggies of every color, this is a rainbow in a bowl.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 1 ½ pounds salmon preferably organic
  • 1 tablespoon olive oil

For the spice rub:

  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons cumin
  • ¾ teaspoon fine sea salt
  • ½ teaspoon dried coriander
  • ½ teaspoon dried mustard
  • 1-2 teaspoons ancho chili powder depending on how much heat you like
  • 1/2 teaspoon cayenne pepper or more to ramp up the heat

Instructions

  1. Place the salmon on a sheet of aluminum foil. Drizzle with the olive oil and sprinkle with the spice rub mixture.
  2. Place the salmon on a grill over high heat for 3-4 minutes. Lower the heat to medium and cook for 11-14 minutes more with the cover closed on the grill. The salmon will be cooked through but not well done. Adjust the cooking time up or down by 2-3 minutes for rarer or more well done, respectively.
  3. Place the kale salad in a bowl. Lay a piece of salmon over the top and garnish with a generous spoonful of tzatziki.