grilled salmon, kale, and grapefruit salad.

let’s fast-forward to summer, k? and use the grill for every meal! breakfast included.

here’s last night’s simple dinner, enjoyed al fresco.

grilled salmon, kale, and grapefruit salad (serves 1):

• 2 cups washed, dried, and chopped kale (any variety)
• 1/2 grapefruit, de-seeded and peeled
• 1/4 cup red onion, thinly sliced
• 1/4 cup julienned carrots
• 1/4 cup lentils, 1/4 cup quinoa
• filet of salmon; marinated in olive oil, garlic, and parsley (s & p to taste)

*the lentils (legumes) and quinoa (seeds!) are optional, but they’re chockfull of protein to throw into leftovers during the week. win-win.

>>> recipe below.

1. marinate salmon in a dish with a bit of olive oil, chopped garlic, and parsley.

2. thoroughly rinse lentils and quinoa under cold water. strain.

3. cook lentils and quinoa on the stovetop (in separate saucepans).

• lentils: 1 cup lentils: 4 cups water.
• quinoa: 1 cup quinoa approx. 2 cups water. [check out the kitchen for cooking techniques).

4. throw your kale, julienned carrots, red onion, and grapefruit in a bowl. squeeze any leftover grapefruit juice into the bowl (it will help wilt the kale).

5. toss quinoa and lentils into salad bowl. store leftovers in mason jars (or tupperware).

6. grill salmon skewers (7-8 min total, depending on the size of your fish).

7. squeeze of lemon//dressing of choice.

8. voila! you’re a chef.

HAPPY MONDAY!

(signed, the post-grad.)