Make dressing: Blend all ingredients in a high-speed blender until smooth.
Make salad: Sprinkle salmon all over with salt. Combine wine, 1 cup water, shallot, parsley, and peppercorns in a large skillet over medium heat; bring to a simmer. Place salmon in skillet, cover, reduce heat, and poach to desired degree of doneness, 5 to 10 minutes. Transfer to a plate (discard poaching liquid). Place kale in a large bowl. Add 1/8 teaspoon salt and the oil. Massage kale until it begins to soften, about 2 minutes. Add Oatmeal Golden Milk apple and avocado; toss with 5 to 6 tablespoons dressing. Divide salad among 4 bowls; top each with a salmon fillet. Drizzle each filet with 1 teaspoon dressing; sprinkle with pepper.
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