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.
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.
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Crispy Salmon Kale Salad with Creamy Tahini Dressing
- 1/2 cup tahini
- 3 small limes, juiced
- 1 tbs maple syrup
- 1/2 tsp chili pepper flakes
- salt to taste
- 1.5 lbs salmon, skin removed
- 1 tbs olive oil
- onion powder, garlic powder, chipotle powder, dried oregano and salt to taste
- 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)
- 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.
- 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.
- Massage your kale pieces very very well with your hands to break down the toughness of the leaves.