A flavorful and nutritious kale salmon salad with fennel, parsley, sweet oranges, and mozzarella cheese, combined with canned or leftover baked or grilled salmon.
It's one of those delicious meals that come together in 20 minutes, yet incredibly filling and satisfying!
Wash and quickly remove tough stems from the leaves by holding the top of the stem with one hand and ripping the leaves off with the other.
Tear up kale leaves and put them in a bowl. Add olive oil and massage for 30 seconds until they turn dark green and soften.