Creamy Avocado with Kale & Salmon

4 Bowls
Easy
Lunch

Characteristics

Nutritional Facts Per Serving

490
Calories
25 g
Protein
54 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 490
  • Lipides 20 g
    • Saturated fat  5 g
  • Cholesterol 50 mg
  • Sodium  470 mg
  • Carbs 54 g
    • fiber  4 g
    • Sugar  6 g
  • Protein 25 g

Ingredients

  • 7.5 oz fusilli pasta
  • 1 Store-Made Maple-Chipotle Atlantic Salmon Kabob
  • 1 avocado, pitted and peeled
  • 1½ cups loosely packed baby kale
  • ½ tsp salt
  • ½ pkg Sensations by Compliments Cracked Peppercorn Seasoned Butter & Canola Oil, melted and cooled

Method

        
  1. Cook pasta in large pot of boiling water following package directions. Reserve ¼ cup (60 mL) of the pasta cooking water before draining.
  2.     
  3. Meanwhile, place salmon kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and vegetables are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired.
  4. Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.
  5. Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in salmon and grilled vegetables.
Tip:
Also serve cold as a pasta salad.

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