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Cabbage-Kale Sauté with Salmon and Avocado Salad

PP say Yes Phase 1 Recipe

PHASES: 1-3

SERVES: 1

TOTAL TIME: 20 minutes

ingredients

1/2 Diced Avocado

3 Tablespoons Freshly Squeezed Lemon juice

4 Pinches Iodized sea salt

3 Tablespoons Avocado oil

1 1/4 Cup Finely Sliced Green Cabbage

1/4 Cup Finely Cut Kale

1/2 Red Onion, Thinly Sliced

3 Ounces Wild-Caught Alaska Salmon

1 Clove Garlic, Cubed

AVOCADO
  • 1/2 Avocado
    • Toss the diced avocado in 1 tablespoon of lemon juice and season with a pinch of salt. Set aside.
PREPARING SKILLET
  • Heat a skillet over medium heat.
  • When it is hot, add 2 tablespoons of avocado oil, garlic and the cabbage, kale and onion.
  • Sauté until tender, about 10 minutes, stirring occasionally.
  • Season with 2 more pinches of salt.
  • Using a slotted spatula, remove from the skillet and set aside.
  • COOKING
    • Add the remaining 1 tablespoon avocado oil to the skillet, raise the heat to high, and add the remaining 2 tablespoons lemon juice and the salmon.
    • Sear the salmon, flipping after 3 minutes, until cooked through, about 6 minutes total. Season with the remaining pinch salt.
  • TO SERVE

    Top the sautéed cabbage and onions with the salmon and avocado. 

VEGAN VERSION: Replace the salmon with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a ¾- inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.
VEGETARIAN VERSION: Same as above or substitute acceptable Quorn products.
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