Broiled Greek Flounder and Kale Caesar Salad

Prep: 20m Cook: 10m Total: 30m

Ingredients

• 2 (6-oz) flounder fillets (or use grouper)
• ½ pint grape tomatoes
• ¼ cup pitted kalamata olives, halved
• 1 Tbsp avocado oil
• ½ tsp Greek seasoning
• ¼ tsp pepper

Ingredients for Salad

• ¼ cup raw cashews, chopped
• ¼ cup boiling water
• 1 clove garlic, chopped
• 2 Tbsp extra virgin olive oil (or use avocado oil)
• 1½ Tbsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp rice vinegar
• 2 tsp capers
• 1 (5-oz) pkg baby kale

Instructions

1. Preheat broiler.
2. Place fish, tomatoes, and olives on a greased baking sheet. Combine oil and Greek seasoning in a small bowl; rub over fish. Sprinkle with pepper.
3. Broil 5 to 6 minutes per side or until fish flakes with a fork.
   

Instructions for Salad

1. Combine nuts and boiling water; let stand 15 minutes.
2. Process soaked nuts (with liquid), garlic, oil, lemon juice, mustard, and vinegar until creamy, scraping sides as needed. Add capers; process just until capers are chopped. Season with salt and pepper to taste.
3. Place kale in a bowl; drizzle with desired amount of dressing. Toss. Note: Refrigerate leftover dressing for up to 1 week.