Description
A vibrant and nutritious kale salad featuring perfectly pan-seared salmon, creamy avocado, crunchy toasted breadcrumbs, and a flavorful dressing with garlic, lemon, and Pecorino Romano cheese. Topped with everything bagel seasoning, this salad is a satisfying meal perfect for lunch or dinner.
Ingredients
Salad
- 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
Salmon
- 1 lb salmon cut into 4 4-ounce filets
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
Breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons butter
Instructions
- Prepare the kale: Stack several kale leaves, roll them into a tight cylinder, and slice crosswise into very thin 1/16 inch ribbons. Rinse the kale in cool water using a salad spinner and spin until completely dry. Transfer kale to a large bowl.
- Make the dressing: Mince the chopped garlic further on a cutting board until a paste forms. In a small bowl, whisk together the garlic paste, Pecorino Romano cheese, a few tablespoons of olive oil, lemon juice, dried chile flakes, kosher salt, and freshly ground black pepper to taste.
- Toss kale with dressing: Pour the dressing over the kale and toss thoroughly to combine. Adjust seasoning with additional lemon, salt, chile flakes, or black pepper as desired. Let the salad sit for about 5 minutes to soften the kale slightly.
- Toast the breadcrumbs: Melt butter in a small nonstick skillet over medium heat. Add panko breadcrumbs and toast, stirring frequently, until fragrant and golden, about 1-2 minutes. Remove from heat and set aside.
- Cook the salmon: Season the salmon filets with kosher salt and freshly cracked black pepper. Heat a nonstick pan over high heat and add olive oil. Place the salmon filets skin side down and cook until a golden crust forms, about 2-3 minutes. Flip the salmon and cook another 1-2 minutes until cooked through. Remove from pan.
- Assemble the salad: Top the dressed kale with toasted breadcrumbs, sliced avocado, additional Pecorino Romano cheese, a drizzle of olive oil, and sprinkle with everything bagel seasoning. Serve lemon wedges on the side and add salmon filets on top or alongside as preferred.
Notes
- You can substitute canned tuna or salmon if you’re short on time.
- Any choice of protein works well with this salad.
- Adjust the amount of chile flakes to your preferred spice level.
- For extra crunch, toast breadcrumbs just before serving.
- Letting the kale sit with dressing helps tenderize it for better texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
