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.
Table of Contents
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
- 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
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.
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.
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.
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.
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.
Step 6: Remove the salmon and add on the salad and serve!
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.
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
The New Go-To Kale Salad
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
Nutrition Information
Photo by Matt Armendariz // Food Styling by Adam Pearson // Prop Styling by Gena Sigala // Recipe by What’s Gaby Cooking
On your IG post, you bake the salmon. What temp and for how long do you bake the salmon?
either works! I broiled it on my reel for 8-10 mins
Love….love…love! Agree, “worth the wait.”Easy and delicious! Next time I’ll take a picture. This recipe will be saved as a family favorite. Everyone gave it a thumbs up!
The best salad! My husband didn’t want the salmon mixed into his salad so I just served it on the side. We also added some garlic powder to the breadcrumbs because that’s how we like them. Otherwise we made the recipe exactly as written and it was excellent. It was a wonderful and easy meal to make for a weeknight dinner. And now I have leftover kale salad and salmon for lunch!
What if you don't have the "Gaby's This is Everything" Seasoning?
YUM! Just had leftovers for lunch. Super delish both times.
Do you take the spine out of the kale?
yes!
This dressing is really is amazing! I’ve made extra dressing just to keep on hand!
Made this last night and it was a hit with the entire family. My kids don't like salmon so I grilled some chicken for them but we loved the salmon with it. It came together quickly and was delicious. Definitely a keeper!
This is amazing! We made this recipe exactly as written and it turned out beautifully! I will definitely add this Go-To Kale Salad to my recipe box!
Holy this was so good. I’ve ordered this at [will remain nameless] restaurant and it was terrible (too much kale, not enough dressing or salmon). This recipe is so easy and so delicious!! It’s what I thought I’d ordered at that namelesss restaurant. Correction—it’s way better than what I imagined I ordered. OMG THANK YOU.
This salad is amazing and your instructions on the salmon yield the perfect cook.
I subbed gluten free Panko, vegan butter and cheese. It still turned out amazing.
Yum! Love the kale combo.
One of my all time favorite salads! Although I've never actually made it with the salmon.. Someday!
It's delicious, easy, and makes bringing salad to lunch a breeze. You can dress it and leave it in the fridge for a few days and since the kale is tough, it doesn't get soggy and you don't have to worry about a pesky salad dressing container! Just make sure to add fresh avocado in the morning and omit the breadcrumbs (even through the breadcrumbs might be the highlight of the dish!).
Thanks for yet another great one, Gaby!!
We put this recipe in our cookbook of regularly made meals 🙂 So delish!
Made this for myself and my husband, who, if asked, claims he hates kale, lemon, and avocado (apparently I ruined that for him), and who is currently completely defeated by covid-19, working from home, and keeping two toddlers occupied. What could go wrong. He took one bite and asked, who’s recipe is this? I answered, Gaby’s, at which he rolled his eyes (he’s been forced to listen to your instalives too many times) and proceeded to eat in cranky silence. Then he announces it was the best Caesar salad he’s ever eaten. And because one compliment was one too many, he added, I was also really hungry.
This salad was awesome. I did massage the kale with a little oil (I heard that’s a thing?) before adding the dressing. And I used plain breadcrumbs instead of panko and grated Parmesan (because covid19) and they worked great! Thank you for such a great recipe! Can’t wait to make it again!
stay safe and so happy he loved it! xx