Crispy Salmon Kale Salad with Creamy Tahini Dressing

Let’s create a super salad with lots of nutrients and vitamins that also tastes INCREDIBLE.
@hungryhappens

Crispy Salmon Kale Salad with Creamy Tahini Dressing @danosseasoning #danosseasoning #danospartner (full recipe is on my site: HungryHappens.Net)

♬ original sound – Stella Drivas

It all comes back to the dressing and this one’s total a keeper! I even use this stuff to dip my carrots, cucumber and celery sticks. If you’re a fan of tahini’s deliciousness and into a healthy dishes, this one’s for you! You can use chicken or salmon but just make sure you season your meat or fish with your soul! Get it nice and spicy!

Another super important aspect of this recipe is the kale massage. Whether you buy your kale pre -chopped or chop it yourself, the deep massaging of the leaves is totally crucial to the success of this salad. It breaks down the toughness of the kale leaf and makes for an amazing salad.

kale salmon salad with tahini dressing

The pomegranate and shaved fontina are totally optional here. You can also use sunflower seeds instead of the pistachios or pecans, almonds or walnuts for that crunch. The avocado I would definitely make happen since it adds more creaminess to the salad.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

kale salmon salad with tahini dressing

Crispy Salmon Kale Salad with Creamy Tahini Dressing

Servings: 5
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients 

Dressing:

  • 1/2 cup tahini
  • 3 small limes, juiced
  • 1 tbs maple syrup
  • 1/2 tsp chili pepper flakes
  • salt to taste

Salmon:

  • 1.5 lbs salmon, skin removed
  • 1 tbs olive oil
  • onion powder, garlic powder, chipotle powder, dried oregano and salt to taste

Salad:

  • 12 oz chopped kale
  • 2 avocados, sliced
  • 1 pint cherry tomatoes, sliced
  • 1 pomegranate
  • 1/2 cup pistachios, chopped
  • 1 cup shaved fontina cheese (optional)

Instructions

Dressing:

  • Whisk together all of the ingredients in a sealable container until smooth. Taste and adjust maple syrup if necessary. Use water (1 tbs at a time) to reach your desired consistency.

Salmon:

  • Pat your fish dry and cube into 1.5" pieces. Season the chunks generously with the spices, toss around to coat all sides. Heat the olive oil in a large skillet and cook your fish in one or two batches (depending on the size of your pan) about 4 minutes per side, turning gently. Internal temperature should read 145° F.

Salad:

  • Massage your kale pieces very very well with your hands to break down the toughness of the leaves.

Notes

Nutritional Info does not include the shaved fontina cheese.
Leave out the fontina cheese for a dairy free experience.

Nutrition

Calories: 668kcal | Carbohydrates: 40g | Protein: 39g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 21g | Cholesterol: 75mg | Sodium: 123mg | Potassium: 1919mg | Fiber: 15g | Sugar: 15g | Vitamin A: 7519IU | Vitamin C: 112mg | Calcium: 279mg | Iron: 5mg
Author: Stella

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