Superfood Chopped Salad with Salmon & Creamy Garlic Dressing

1 pound salmon fillet

½ cup low-fat plain yogurt

¼ cup mayonnaise

2 tablespoons lemon juice

2 tablespoons grated Parmesan cheese

1 tablespoon finely chopped fresh parsley

1 tablespoon snipped fresh chives

2 teaspoons reduced-sodium tamari or soy sauce

1 medium clove garlic, minced

¼ teaspoon ground pepper

8 cups chopped curly kale

2 cups chopped broccoli

2 cups chopped red cabbage

2 cups finely diced carrots

½ cup sunflower seeds, toasted

Directions

Step 1

Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
Step 2

Place salmon on the prepared baking sheet, skin-side down. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
Step 3

Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic and pepper in a small bowl.
Step 4

Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl. Add 3/4 cup of the dressing and toss to coat. Divide the salad among 4 dinner plates and top each with a piece of salmon and about 1 tablespoon of the remaining dressing

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