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Baby Kale, Salmon, and Grapefruit Salad

Packed with nutrients and vibrant flavors, this salad works year-round as a healthy side or main course.


24 oz. Ready-Set-Serve Baby Kale Mix
1 cup Ready-Set-Serve Grapefruit Sections
1/4 cup roasted walnuts
4 Ready-Set-Serve Avocado Halves, sliced
12 oz. smoked salmon, flaked


Toss kale, grapefruit, and almonds. Divide into four plated portions. Top with avocado slices and flaked salmon.
Serve with house-made citrus vinaigrette or oil and vinegar.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.