Citrusy Kale Salmon Salad
User Reviews
5
Citrusy Kale Salmon Salad
Description
Citrusy Kale Salmon Salad features kale leaves stripped from their thick stems and massaged with olive oil until tender and softened. Thinly sliced fennel adds a crisp, mildly sweet, anise-like note, while fresh parsley contributes herbal freshness. The salad includes finely chopped wild-caught canned salmon or leftover baked salmon, providing a rich, savory protein component. Fresh orange segments bring juicy sweetness paired with the creamy texture of shaved fresh mozzarella cheese. Together, these ingredients create a diverse texture and flavor profile.
The dressing combines juice from freshly hand-squeezed orange and lemon, emulsified with Dijon mustard and olive oil, lending a bright, tangy, and slightly spicy element that binds the salad flavors. Salt and freshly ground black pepper finish the seasoning to taste.
This salad is practical as a make-ahead option and keeps well refrigerated for several days, offering a nourishing meal suitable for lunch or a light dinner. The citrus and fresh ingredients balance the richness of the salmon and cheese, making it a satisfying yet refreshing dish.
For those avoiding dairy, substituting the mozzarella with avocado slices maintains creaminess without altering the overall balance.
Ingredients
- 10 kale or 1 small bunch of kale) thick stems removed and finely chopped or teared into small pieces, large dinosaur leaves
- 2 tablespoons olive oil divided
- 3 cups fennel 320 grams or about 1 medium-large fennel bulb, thinly sliced
- ½ cup parsley curly leaf, finely chopped, loosely packed
- 1 can wild-caught canned salmon, finely chopped, or use one to 1 ½ cup of leftover baked salmon 6 ounces/170 grams
- 1 orange cut in half and divided, large
- 2 tablespoons lemon juice or juice of 1 lemon
- ½ cup mozzarella cheese 100 grams, fresh, finely chopped or shaved
- salt to taste
- black pepper to taste
- 1 to 2 teaspoons Dijon mustard
Instructions
Make the Salad
- Remove thick stems from the kale leaves by holding the stem ends and tearing the leafy parts off in one swooping motion. Discard the stems.
- Either finely chop or tear with your hands the leafy parts of the kale into small pieces.
- Place the kale in a large bowl and coat with one tablespoon of olive oil.
- Massage the kale until the leaves become deep green, tender, and soft (about 30 seconds to one minute).
- Toss in the fennel, parsley, chopped salmon, and mozzarella cheese. Reserve a few mozzarella pieces for garnish.
- Take one-half of the orange. Remove the peel and cut away as much of the white pit as possible. Then chop the peeled orange and toss it into the kale salad.
Make the Dressing
- Use a citrus hand juicer to juice the other half of the orange and the lemon.
- Stir in the Dijon mustard and one tablespoon of olive oil
Assembly
- Pour the citrusy dressing over the kale salmon salad.
- Season to taste with sea salt and royally with freshly cracked black pepper.
- Toss gently to combine.
- Transfer the salad to a large serving plate or salad bowl.
- Garnish with the reserved slices of mozzarella.
- Serve and enjoy!
Notes
- Massage kale with olive oil until tender to reduce bitterness and soften texture before assembling the salad.
- Fresh citrus juice provides the base for the dressing; freshly squeezing ensures brightness and flavor.
- Substitute avocado slices for mozzarella to make this salad dairy-free while keeping creaminess.
- Store in an airtight container in the refrigerator for up to five days to enjoy as a ready-to-eat meal option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 25mg | 8% |
| Sodium | 222mg | 9% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2425IU | 49% |
| Vitamin C | 43mg | 48% |
| Calcium | 255mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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