I can’t take full credit for this recipe — it was inspired by an amazing dish I tried at a neighborhood café here in Austin called Epicerie. But I can say that I’ve devised an interpretation of the restaurant’s salad that truly couldn’t be easier. Got a knife? How about an oven? Great. That’s just about all you’ll need.
The dressing calls for two (just two!) ingredients. The salmon can be made to perfection in minutes flat. And if the thought of cooking lentils is a total turn-off, think again. I grabbed mine already made from the salad bar at Whole Foods. You’ve got to admit, it really doesn’t get easier than that.
Once you’ve prepped your ingredients, all there’s left to really do is assemble. And you can be as quick and messy with that as you like, because unlike me, you probably won’t have to have your salad photographed. Scroll down for the complete recipe!
photography by brianna moore
- one 6 oz salmon filet
- 1/2 cup cooked lentils
- handful curly kale, roughly chopped
- 1/4 apple, sliced thinly
- 1/2 avocado, sliced thinly
- 2 tablespoons hummus
- 1 tablespoon zaatar
- olive oil
- salt and pepper
- Preheat oven to 400 degrees. On a parchment lined baking sheet, drizzle salmon filet with olive oil and sprinkle generously with salt and pepper. Cook for 12 minutes.
- While the salmon is cooking, combine the za’atar with one tablespoon olive oil. Shake vigorously and set aside.
- In a small bowl, drizzle the kale with olive oil and sprinkle with salt. Massage kale with your hand for a minute or two, and set aside.
- Once the salmon is cooked, begin to assemble the dish. Spread the hummus in a thin layer along the bottom of your dish. Arrange the avocado, lentils, salmon, kale and apple on top of the hummus, and top with the za’atar olive oil dressing. Sprinkle with finishing salt and enjoy!