Kale, grains and toasted walnuts are the base for this healthy bowl. Toss with a chipotle lime vinaigrette and top with salmon, avocado, beans, peppers and cilantro.
1/4 cup extra virgin olive oil
3 tablespoons lime juice
1 teaspoon sugar
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound salmon fillets
4 cups kale, chopped and lightly packed
2 1/2 cups cooked brown rice
1 cup California walnuts, toasted and coarsely chopped (plus more for garnish)
1 1/3 cups cooked black beans
3/4 cup red or green bell pepper, sliced
1 large avocado, peeled, pitted and cubed
2 large green onions, sliced
1/4 cup fresh cilantro leaves, roughly chopped
Whisk together all vinaigrette ingredients in a small bowl. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
Cook salmon on a well-oiled grill over medium-high heat for 3 to 4 minutes on each side. Remove from grill and remove skin. Let cool, then cut into 1/2 inch pieces.
Mix kale and brown rice together in a large bowl and toss with vinaigrette. Place equal amounts on one side of 4 large salad bowls.
Place equal amounts of walnuts, salmon, black beans, bell pepper, avocado and green onion on the other side of the bowl.
Garnish with cilantro and additional walnuts for garnish.
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