This Salmon Kale Salad with sweet potatoes, avocado, and an easy balsamic dressing makes the perfect easy lunch or dinner.
This salmon kale salad is one of the healthiest salads you will ever make! It is really high in iron, antioxidants, and it's tasty too! It is nutritious, satisfying, and oh so good for your body.
This recipe is about to elevate your salad game. There are so many things to love about it.
From the broiled salmon and massaged kale to the tender sweet potatoes and creamy avocado - this is next-level amazing! It's all topped with a homemade balsamic vinaigrette that brings everything together. If you love salmon and want a hearty salad, this should be your next meal.
Not only does the combination of salmon and kale leave me completely satisfied, but it is also packed with nutrients and healthy fats too. Plus, it has plenty of protein and fiber for energy to keep you going all afternoon.
Keep reading and learn more about this heart and gut-healthy salmon and kale salad that will awaken your taste buds and satisfy your hunger.
Key Ingredients For Salmon Kale Salad
Your body and taste buds are going to really enjoy every single ingredient in this salad. Here is a bit more information about what I used.
- Salmon: I used coho salmon, but you can use any type of boneless skinless salmon. Since this is being used in a salad, make extra sure your salmon doesn't have any bones in it.
- Lemon: Juice from the lemon will always taste so much better than jarred lemon juice.
- Kale: Use a bunch of fresh kale. If you aren't a fan of this bold lettuce, you can use less of it and mix in your favorite types. Baby spinach has a much milder taste.
- Olive Oil: This is for the dressing. You can use avocado oil in its place.
- Balsamic Vinegar: Also for the dressing! If you don't have any balsamic on hand, replace it with red wine vinegar.
- Honey: The honey isn't required, so you can leave it out. However, I like to sweeten my dressing a little bit. You could also use maple syrup or your favorite sugar-free sweetener.
- Whole Grain Mustard: Yellow mustard is an easy replacement for whole-grain mustard; it just has a milder taste.
- Apple: Any type of apple will work. I prefer to use a really sweet variety like Red Delicious.
- Tomato: Chop up a fresh tomato. Small ones like cherry or grape tomatoes are easier to prep.
- Cucumber: Slice or chop your cucumber in whatever way you like to eat it.
- Green Onions: I only used a small bit, but if you really like how these taste, use more.
- Sweet Potato: Just one sweet potato is enough to really make a lot in the salad.
- Avocado: This adds a delicious creamy element to the salad and also adds healthy fats.
Tips And Ideas
Follow these tips to make sure that this salad turns out crisp and tangy every single time!
- Save yourself time and prepare the salmon, sweet potatoes, and kale on the weekend so that almost everything is ready to go when you are.
- Swap in some smoked salmon in place of cooked salmon to save time and introduce that delicious smoky flavor.
- If you are trying to prepare ahead of time, the avocado and apple will likely turn slightly brown. You can either squeeze some lemon or lime juice on them to help prevent browning or wait until mealtime to cut those items.
- If salmon isn't your thing, you can also use chicken, tofu, or chickpeas instead, depending on your dietary needs.
What To Serve With Healthy Salmon Kale Salad
This salad is honestly super-filling, so you won't be hungry enough to eat very much with it. Salmon and avocado are packed with healthy fats that make you feel really satiated.
If you want something to eat with it, I suggest a light soup. This healthy vegetable soup is delicious and has a lot of the same flavors and spices.
Or, chop up some veggies and dip them in artichoke hummus. This is a really light and fun way to vary the textures in your meal - without adding a lot of calories.
Frequently Asked Questions
Here are some questions I frequently get asked about by some readers…
What are the best ways to cook salmon?
There are so many different ways to cook salmon, but the one I use the most often is cooking it in the broiler. Not only does it come out perfectly tender every time, but you also get a nice crust on the outside from the super-hot oven.
If you prefer to bake the salmon, you can bake it for 12-15 minutes in a 425-degree oven. You can also use grilled salmon or pan-seared salmon for this salad. Honestly, pretty much any cooked salmon will work.
For a super easy alternative, you could use canned salmon. Just make sure to buy a high-quality variety to have the best flavor, like this one. I also always buy skinless and boneless! Costco makes a really good sockeye canned salmon as well.
Do I have to massage the kale?
As much as I would like to scream YES, you don't have to massage the kale. However, you absolutely should. It will taste so much better if you do. People who say they don't like how kale tastes probably don't massage it first.
Massaging kale softens it up, making it much more enjoyable to eat. It also adds flavor to the kale because the dressing has a chance to penetrate the greens. Since kale can be fibrous and difficult to chew, massaging it first totally changes the texture and makes it taste so much better. It only takes a couple of minutes but delivers amazing results.
So yes! Massage your kale every time.
How do I make an easy balsamic vinaigrette?
This recipe uses an easy Whole30 and Paleo balsamic vinaigrette that I make weekly for salads and roasted veggies. All you need is olive oil, balsamic vinegar, whole grain mustard, lemon juice, salt, and pepper.
I also add a touch of honey or maple syrup, but that can be left out if you follow Whole30. The apple in the salad will add sweetness, or you could use date paste as a natural sweetener as well.
More Delicious Salad Recipes You’ll Love:
Salmon Kale Salad with Sweet Potatoes
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- 1 lb. coho salmon (or any boneless skinless salmon)
- 1 lemon
- Salt and pepper
- 6 cups kale
- 1 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey (maple syrup or leave out)
- 1 tbsp. whole grain mustard
- 1 apple, chopped
- 1 tomato, chopped
- 1 cucumber, chopped
- 1/4 cup green onions, chopped
- 1 sweet potato
- 1/2 avocado
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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