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An overhead image of a salmon kale salad on a white plate with a striped napkin with chunks of crusty bread on the side.

Salmon Kale Salad

Massaged Tuscan kale (also known as lacinato or dinosaur kale) tossed with wild blueberries, avocado, salted pumpkin seeds and grated parmesan topped with simply grilled salmon and a wild blueberry vinaigrette. This delicious, flavorful and brain-health promoting meal is everything you’d want in a summer salad. Serve it for lunch or as a light dinner along with warm whole grain rolls or a torn baguette.
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Total Time 18 minutes
Course Main Course
Cuisine American
Servings 4
Calories 724 kcal

Ingredients
  

  • 2 bunches Tuscan kale thick stems removed, slivered
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt divided
  • 1 1/2 pound salmon fillet cut into 4 equal sized smaller fillets
  • 1/4 teaspoon black pepper freshly ground
  • 1 avocado halved, pitted, cut into chunks
  • 1/2 cup frozen wild blueberries thawed (let sit at room temp for 30 minutes)
  • 1/4 cup toasted salted pumpkin seeds
  • 2 tablespoons parmesan cheese freshly grated

For the vinaigrette

  • 1/2 cup frozen wild blueberries
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 small shallot
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

For serving (optional)

  • Whole grain rolls or a torn baguette warmed

Instructions
 

  • Place kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and 1/8 teaspoon kosher salt. Massage kale for 1-2 minutes.
  • Top kale with avocado chunks, wild blueberries, pumpkin seeds and grated parmesan (optional).
  • To make the vinaigrette, add the wild blueberries, olive oil, vinegar, honey, mustard, shallot, salt and pepper to a high speed blender. Blend until smooth. Add more salt to taste, if needed.
  • Preheat grill to high heat. Clean and oil the grates. Pat salmon VERY dry. Sprinkle salmon with remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper. Reduce grill heat to medium high. Place salmon on grill skin side up. Grill 3-4 minutes, flip, then grill until desired doneness.
  • Add salmon to kale salad. Drizzle with vinaigrette. Serve with warmed whole grain rolls, if desired.
  • Leftover dressing will keep in a sealed container in the fridge for at least a few days.

Nutrition

Calories: 724kcalCarbohydrates: 19gProtein: 42gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 32gTrans Fat: 0.003gCholesterol: 95mgSodium: 516mgPotassium: 1659mgFiber: 10gSugar: 7gVitamin A: 13670IUVitamin C: 135mgCalcium: 410mgIron: 5mg
Keyword Salmon Kale Salad
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