The New Go-To Kale Salad

ByGaby Dalkin

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We will forever be obsessed with this New Go-To Kale Salad! Crispy breadcrumbs, perfectly flaked salmon and crunchy kale, it's everything you want in a big bowl and works for lunch or dinner.

An overhead shot of a beige ceramic bowl with salmon kale salad on a light wooden table. The kale salad has flaked pieces of crispy salmon sliced of avocados and lemons and a healthy garnish of everything but the bagel seasoning. A gold fork is resting in the bottom right edge of the bowl. There is a dusty pink linen napkin to the top left of the bowl resting on the table and an amber glass of sparking water to the top right of the bowl. A small pinch bowl of everything but the bagel seasoning is to the right of the bowl for garnish.


 

Why I Love This Recipe

A few years back we were up in Portland visiting some friends and we had the most life changing kale salad as a starter one night. I know, who says a kale salad is life changing, right? But trust me - it is!! It's the most glorious kale salad on the planet. Add a few things to it and just you wait. First, some perfectly cooked flaked salmon, yes please. Everything bagel seasoning blend sprinkled on top because duh. Then an avocado or two and you're almost there. Don't skimp on the bread crumb topping - it gives it that crunch you love!! And voila - you're looking at your new favorite salad. Pinkie promise!!

Ingredients & Substitutions

Ingredient shot of individual ingredients in clear bowls including kale, garlic, pecorino romano, olive oil, salt and pepper, lemon juice, lemon wedges, salmon, everything bagel seasoning, panko breadcrumbs, dried chile flakes, avocado, and butter on a white marbled countertop.
  • Lacinato Kale - or Tuscan kale or cavolo nero
  • Garlic Cloves
  • Pecorino Romano
  • Olive Oil
  • Lemon
  • Dried Chile Flakes
  • Salt & Pepper
  • Lemon
  • Everything Bagel Sesoning
  • Avocados
  • Salmon
  • Panko Breadcrumbs
  • Butter

*For a full list of ingredients and instructions please see recipe card below.

How to Make Kale Salad

A ceramic white bowl of chopped kale on a white marbled countertop

Step 1: Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1/16 inch, ribbons. Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl.

A clear bowl of olive oil, red pepper flakes, pecorino romano, salt, and pepper on a white marbled countertop.

Step 2: Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, chile flakes, salt, and plenty of black pepper, and whisk to combine.

A ceramic white bowl of chopped kale and dressing on a white marbled countertop

Step 3: Pour the dressing over the kale and toss well to thoroughly combine. Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly.

A light pink pan of butter and panko breadcrumbs on a white marbled countertop

Step 4: Melt the butter in a small non stick skillet. Add the panko breadcrumbs and toast for 1-2 minutes until fragrant. Remove from heat and top the salad with the toasted breadcrumbs, avocados, more cheese, and drizzle with more oil and the everything bagel seasoning.

A pan layered with olive oil and salmon fillets cooking on a white marbled countertop.

Step 5: Sprinkle the salmon filets with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes until there’s a golden crust. Then flip the salmon and cook another minute or two on the skin side.

Kale salad in a white ceramic bowl beside a small clear bowl of sliced lemons and a serving platter of cooked salmon on a white marbled countertop.

Step 6: Remove the salmon and add on the salad and serve!

An overhead shot of a beige ceramic bowl with salmon kale salad on a light wooden table. The kale salad has flaked pieces of crispy salmon sliced of avocados and lemons and a healthy garnish of everything but the bagel seasoning. A gold fork is resting in the bottom right edge of the bowl.

Tips & Tricks

  • Massage the kale. Soften the kale by massaging the dressing into the kale before adding in the rest of the "fixings." This helps to better digest the kale!
  • Switch up the protein. Feel free to use canned tuna or salmon if you are in a rush. Any sort of protein will fit nicely on this salad.
An overhead shot of a beige ceramic bowl with salmon kale salad on a light wooden table. The kale salad has flaked pieces of crispy salmon sliced of avocados and lemons and a healthy garnish of everything but the bagel seasoning. A gold fork is resting in the bottom right edge of the bowl. There is a dusty pink linen napkin left of the bowl resting on the table and an amber glass of sparking water to the top right of the bowl. A small pinch bowl of everything but the bagel seasoning is at the top left of the bowl for garnish.

FAQs

Is kale salad good leftover?

If you know you will be eating this salad as leftovers, avoid dressing the salad all at one time. This will prevent the kale from becoming soggy.

How long does kale last?

Kale can last in the refrigerator for up to a week and in the freezer for up to 6 months before it starts to go bad.

Similar Recipes

The base of this recipe was inspired by that night at Ava Gene's and the corresponding chefs cookbook which we featured a few months back!

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

An overhead shot of a beige ceramic bowl with salmon kale salad on a light wooden table. The kale salad has flaked pieces of crispy salmon sliced of avocados and lemons and a healthy garnish of everything but the bagel seasoning. A gold fork is resting in the bottom right edge of the bowl.

The New Go-To Kale Salad

Author: Gaby Dalkin
4.9 from 33 votes
You'll be obsessed with this kale salad. Perfectly cooked flaked salmon, creamy avocado, crunchy bread crumbs, and everything bagel seasoning it couldn't get any better.
Print Recipe Pin Recipe Review Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Dinner, Lunch
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 bunches lacinato kale Tuscan kale or cavolo nero, thick ribs cut out
  • 2 garlic cloves finely chopped
  • ⅓ cup finely grated Pecorino Romano cheese plus more to finish
  • Extra-virgin olive oil
  • Juice of 1 lemon
  • ¼ teaspoon dried chile flakes
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving on the side of the salad
  • 2 teaspoons everything bagel seasoning
  • 1-2 avocados sliced

For the Salmon

  • 1 lb salmon cut into 4 4-ounce filets
  • kosher salt and freshly cracked black pepper
  • 1 tablespoon olive oil

For the breadcrumbs

  • ½ cup panko breadcrumbs
  • 2 tablespoons butter

Instructions
 

  • Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1/16 inch, ribbons. Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl.
  • Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, chile flakes, salt, and plenty of black pepper, and whisk to combine.
  • Pour the dressing over the kale and toss well to thoroughly combine. Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Top with the toasted breadcrumbs, avocados, more cheese, and drizzle with more oil and the everything bagel seasoning.

For the salmon

  • Sprinkle the salmon filets with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes until there’s a golden crust. Then flip the salmon and cook another minute or two on the skin side. Remove the salmon and add on the salad as needed

For the breadcrumbs

  • Melt the butter in a small non stick skillet. Add the panko breadcrumbs and toast for 1-2 minutes until fragrant. Remove from heat and set aside.

Notes

Feel free to use canned tuna or salmon if you are in a rush. Any sort of protein will fit nicely on this salad.

Nutrition Information

Calories: 458kcal | Carbohydrates: 20g | Protein: 33g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 493mg | Potassium: 1536mg | Fiber: 12g | Sugar: 3g | Vitamin A: 20595IU | Vitamin C: 195mg | Calcium: 641mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz // Food Styling by Adam Pearson // Prop Styling by Gena Sigala // Recipe by What’s Gaby Cooking

79 Comments

  3. I'm in the UK and rstyleme won't let me on the web site, so I can't see the seasoning at all to work out what I could use instead.

    Reply

  5. This salad is perfection! Made it tonight and I am in love!! The breadcrumbs are amazing and must not be left out. Delish!!!!

    Reply

  6. Hi Gabi,

    This salad seems so good... what about replacing the bread with quinoa or cuscus?

    I never cook but would like to start trying some of your recipes.
    Thank you for sharing!

    Miren

    Reply

  8. I would like to make this tonight, but I don't have your seasoning on hand. What can I garnish with that would be similar?

    Reply

  15. This is unrelated to your recipes, which I love. I used to be able to save your recipes to my Dropbox, but I can no longer do that. Has something changed about the way your website works? (I am able to save other recipes to Dropbox. Only "New York Times Cooking" is saved on their site.)

    I do have your cookbook, and, often, I can find your recipes there. Thank you.

    Reply
4.91 from 33 votes (7 ratings without comment)

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