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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.
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
- Avocado Kale Caesar
- Kale Taco Salad
- Watermelon, Kale and Feta Salad
- Chicken Caesar Wrap
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 ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today
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.
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
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 byMatt Armendariz //Food Styling byAdam Pearson// Prop Styling by Gena Sigala // Recipe by What’s Gaby Cooking
Let me preface this by saying that I. Do. Not. Like. Kale! Now let me tell you that I have had this for lunch for the last 5 days straight! I make a big tub of it and, kale being kale, it does not wilt or turn mushy. Delicious. I need to go buy more kale tomorrow. Thank you for the recipe. I will be growing lacinato kale in my garden come spring. ♥️Reply
Gaby’s salad recipes are always my go to and this recipe might be one of my favorites!Reply
This was so yummy! All the extras (breadcrumbs, everything seasoning, avo) really bring it all together so don’t skip any! So simple but will definitely be making this on the regular.Reply
Delicious! Thank you. William Sonoma doesn't have your Everything spice. Any other suggestion on where to purchase?Reply
SO GOOD! This has become a staple every week. Simple and easy, with an amazing flavor.Reply
Fast recipe that’s delicious! Dressing reminds me of DeAngelo’s sensation salad in Baton Rouge.Reply
Longtime Gaby fan and I have to say easily one of the top ten WGC recipes-- this salad is truly everything: kale/panko dressing combo is outstanding.Reply
honored!!
Hi Gaby
This looks delicious! Where did you purchase your salmon?Reply
I was wondering the same thing. Gaby, I live in the Valley in LA and have the hardest time finding fresh wild-caught salmon. Even Whole Foods is often missing it (or they just have Sockeye which I don't love). Any local recs? Thanks!
I get it from the hollywood farmers market!
Another fabulous recipe from Gaby! I skipped the breadcrumbs, added pepitas and made my salmon blackened. It was so delicious - light, yet satisfying, and full of flavor. Loved it, thanks Gaby!Reply
I LOVE, LOVE, LOVE this salad. When hubs travels for work, I just make it and eat for lunch and dinner as long as it lasts. That’s how much I love it, never get bored of it. One thing I add is orange segments. With the avocado and spicy dressing, chef’s kiss!Reply
SO so good, even though I forgot the avocados!Reply
Yum! I loved the recipe and didnt really need salt in the dressing as I loved the lemon and cheese flavor. The panko crumbs are a must!
Reply
4.91 from 33 votes (7 ratings without comment)
