I LOVE a good kale salad, and this one tops the charts. In cooking, I believe there is beauty in simplicity and this recipe is proof. It combines an easy homemade Caesar dressing with a 2-ingredient salad and some simply seasoned baked salmon to make a beautiful, flavorful meal. It can easily be made Paleo & Whole30 compliant and you’ll want to eat it again and again!
Let’s talk salmon – I love it as a healthy protein source and the base of quick & easy meals. I always try to buy wild-caught salmon when I can. It’s usually a bit more expensive but is less likely to be exposed to environmental contaminants and artificial colors, has a healthier ratio of omega-3’s to omega-6’s, and is more sustainably sourced. You get what you pay for! I often buy it frozen in bulk to save a little money and just thaw what I need.
Now onto the dressing. It is so easy and quick to make homemade salad dressing that is so much healthier than the stuff you buy in the grocery store. I use Primal Kitchen’s Paleo Mayo as a base which has no added sugar, soy, or random additives. Then just add garlic, lemon juice, red wine vinegar, and then the secret ingredient: fish sauce! Usually, the salty, umami flavor of Caesar dressing comes from anchovies. Now I don’t know about you, but anchovies are not something I keep in my pantry for a rainy day. They gross me right out. BUT they are imperative to the flavor profile of Caesar dressing so my workaround is fish sauce! I keep it readily stocked in my pantry because it’s mainly used in Asian cooking but I found that it works amazingly in this dressing! Red Boat is a great Paleo & Whole30 compliant brand with only two ingredients (anchovy & sea salt).
If you’re as obsessed with kale as I am you should also give my Kale, Garbanzo Bean and Bacon Breakfast Bowl a try! Another delicious way to get in that daily dose of greens. Buy 2 bunches and thank me later!
Kale Caesar Salad with Heirloom Tomatoes and Salmon
Ingredients
- 1 Lb Wild-Caught Salmon
- 2 Tbsp Olive Oil, Divided
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Dried Basil
- Salt & Pepper to Taste
- 1 Bunch Kale
- 1 Cup Heirloom Cherry Tomatoes, Halved
- 1/2 Cup Mayo (I use Primal Kitchen)
- 2 Cloves Garlic
- Juice of 1/2 Lemon
- 1 Tbsp Red Wine Vinegar
- 1 Tsp Fish Sauce (I use Red Boat)
Instructions
- Preheat oven to 400 degrees. Pat salmon dry and place on a parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil onto the salmon and season with garlic powder, basil, salt and pepper and a drizzle of lemon juice. Bake for 8-10 minutes until fish is cooked through.
- While salmon is baking, make the dressing by adding mayo, garlic, lemon juice, vinegar, and fish sauce to a blender. Pulse until ingredients are well combined and set aside.
- Remove kale leaves from the stems and chop or tear into bite sized pieces. In a large bowl, drizzle remaining 1 Tbsp olive oil onto kale and massage using your hands to tenderize.
- Add halved heirloom cherry tomatoes and dressing to the bowl and toss to combine.
- Serve the salad with salmon on top and enjoy!
Notes
The dressing recipe makes a little over 1/2 cup and you may not need that whole amount to dress the salad. Start with about half and add more as needed. leftover dressing can be stored in the fridge for about a week.
Nutrition Facts
Kale Caesar Salad with Heirloom Tomatoes and Salmon
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 316 | |
| % Daily Value* | ||
| Total Fat 19.4g | 29.2% | |
| Saturated Fat 2g | 10% | |
| Trans Fat | ||
| Cholesterol 62mg | 20.7% | |
| Sodium 653mg | 27.2% | |
| Total Carbohydrate 12.8g | 4% | |
| Dietary Fiber 1.6g | 4% | |
| Sugars 3g | ||
| Protein 22.4g | ||
| Vitamin A | Vitamin C | |
| Calcium 110mg | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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