Citrusy Kale Salmon Salad
Flavorful and delicious kale salmon with fennel, parsley, mozzarella cheese, wild-caught (canned) salmon and tossed in a citrusy dressing—a delicious lunch or light dinner salad idea!
Servings: 6 Servings
Calories: 127kcal
Ingredients
- 10 large dinosaur kale leaves (or 1 small bunch of kale) thick stems removed and finely chopped or teared into small pieces.
- 2 tablespoons olive oil divided
- 3 cups thinly sliced fennel 320 grams or about 1 medium-large fennel bulb
- ½ cup loosely packed parsley curly leaf, finely chopped
- 1 can wild-caught canned salmon, finely chopped, or use one to 1 ½ cup of leftover baked salmon 6 ounces/170 grams
- 1 large orange cut in half and divided
- 2 tablespoons lemon juice or juice of 1 lemon
- ½ cup finely chopped or shaved fresh Mozzarella cheese 100 grams
- Salt and pepper to taste
- 1 to 2 teaspoons Dijon Mustard
Instructions
Make the Salad
- Remove thick stems from the kale leaves by holding the stem ends and tearing the leafy parts off in one swooping motion. Discard the stems.
- Either finely chop or tear with your hands the leafy parts of the kale into small pieces.
- Place the kale in a large bowl and coat with one tablespoon of olive oil.
- Massage the kale until the leaves become deep green, tender, and soft (about 30 seconds to one minute).
- Toss in the fennel, parsley, chopped salmon, and mozzarella cheese. Reserve a few mozzarella pieces for garnish.
- Take one-half of the orange. Remove the peel and cut away as much of the white pit as possible. Then chop the peeled orange and toss it into the kale salad.
Make the Dressing
- Use a citrus hand juicer to juice the other half of the orange and the lemon.
- Stir in the Dijon mustard and one tablespoon of olive oil
Assembly
- Pour the citrusy dressing over the kale salmon salad.
- Season to taste with sea salt and royally with freshly cracked black pepper.
- Toss gently to combine.
- Transfer the salad to a large serving plate or salad bowl.
- Garnish with the reserved slices of mozzarella.
- Serve and enjoy!
Notes
Dressing: The fresh hand-squeezed juices equate to about 5 tablespoons of orange juice and 2 tablespoons of lemon juice.
Storage suggestions: This salad keeps well in the fridge for up to 5 days when stored covered in an airtight container. It's a nourishing pack for lunch option or dinner salad that you can easily prepare in advance.
Make it dairy-free: replace the mozzarella cheese with avocado slices to add back some of the creaminess.
Nutrition
Calories: 127kcal | Carbohydrates: 8g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 222mg | Potassium: 422mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2425IU | Vitamin C: 43mg | Calcium: 255mg | Iron: 1mg
