Description
This vibrant Salmon Kale Salad combines tender salmon, crisp kale, and a zesty dressing for a refreshing meal that’s both satisfying and healthy.
Ingredients
Scale
- 2 skinless fresh salmon fillets (6 oz each)
- 4 cups kale, chopped and stems removed
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash the kale thoroughly and pat dry. Tear into bite-sized pieces.
- Heat a skillet over medium-high heat with a splash of olive oil. Add salmon fillets and season with salt and pepper. Cook for about 5 minutes per side until browned and flaky.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- In a large mixing bowl, combine kale, cherry tomatoes, cucumbers, and feta cheese. Flake the cooked salmon into chunks and gently toss everything with the dressing.
- Transfer the salad to plates or bowls and drizzle any remaining dressing over the top.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Customize by adding seasonal veggies like bell peppers or avocado. For added crunch, consider incorporating nuts or seeds. Massage kale with olive oil before mixing to enhance its tenderness.