Kale Salad with Blackened Salmon with tender pieces of kale and shaved brussel sprouts, and other delicious additions, then topped with juicy and flaky blackened salmon.

Since you love salmon, you will love this Blackened Salmon with Mushroom Cream Sauce, and these Blacked Salmon BLT recipes as well! Be sure to check them out while you are here.

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Why we love this recipe
How to make Kale tender:
Do I need to blanch the kale first?
Tips to make kale less bitter:
Other protein options:
Good dressings to pair with it:
Is this kale salad low carb?
Meal Prepping & Storing leftovers
More healthy recipes to try
📖 Recipe

photo of kale salad on a platter with blackened salmon — Kale Salad with Blackened Salmon

Kale is such an underrated vegetable. It is so versatile, and we actually LOVE to eat it in salads. You gotta give this one a try!

Why we love this recipe

Kale has simply become one of the biggest phenomenon's when it comes to eating healthy. One of the reasons is because of the vegetables versatility. There are so many different ways to enjoy it.

You can buy it in large leafy green form, or take the hassle out of having to chop it and prepare it. With Nature's Greens line of convenient and easy-to-prepare greens are triple washed and ready to cook and serve. They are available at almost all major retailers. Find a retailer near you.

kale in a bowl with a bag of Nature's Greens sitting next to it — kale in a bowl with Nature's Greens bag next to it

How to make Kale tender:

Massage the kale! You can make kale less bitter, and more tender by massaging the lemon juice, (or any form of an acidic component), directly into the kale leaves. Place the kale in a large bowl, and squeeze lemon juice directly over it.

Use your hands to massage the acidity directly into the kale. Work it around for about two to three minutes. Once this is done, it can be rinsed and set aside until it is time to build the salad.

squeezing lemon juice onto kale to massage into it — Squeezing lemon juice into kale

Do I need to blanch the kale first?

Nope! One of the greatest misconceptions about kale is that it has to be cooked in order to enjoy it. When in fact, this is not the case.

Health benefits are much greater when it is enjoyed in the raw state. Vitamins A and D, and a plethora of antioxidants can be lost when it is blanched.

Massaging the kale is a vital step in enjoying the kale in salad form. By massaging the kale, you are breaking down the tough cell structure. While this helps to tenderize the kale, it can also cause it to be more on the bitter side.

flat lay of ingredients used for kale salad — ingredients needed for kale salad

Tips to make kale less bitter:

One of the most vital tips is to massage the kale, and then rinse it! By massaging the kale, you are breaking the cell walls, which can cause it to be slightly bitter. Rinsing it after massaging it will literally rinse away most of the bitter flavor.

If the acidic flavor from the lemon was appealing to you, simply squeeze more lemon onto the kale after it is rinsed. Keep the lemon juice on there for added flavor if desired.

photo of kale salad in a bowl with blackened salmon — kale salad with blackened salmon

Other protein options:

If salmon is not your thing, it can be replaced with almost any other protein. Here are a few options to top the salad with:

Nuts and fruit- this will keep it completely vegetarian
Chicken- blacken the chicken, grill it, or even shred it
Shrimp- shrimp would pair very well with this salad
Tofu- season and fry some tofu and cube it up to top the salad

salmon being seasoned — seasoning salmon to sear

salmon in cast iron — seasoning salmon to sear

Good dressings to pair with it:

One of my favorite dressings to pair with this salad is a Caesar dressing. It is the creamy component that pairs so nicely with the crunchy Brussel sprouts and kale. Some other great options are a simple vinaigrette, or even a ranch dressing.

It is best to keep the dressing on the side, and allow people to add it to their salad as they eat it. This helps keep the salad fresh longer. Especially if there are leftovers to be stored and eaten later.

Is this kale salad low carb?

Yes! Kale, shaved brussel sprouts, and salmon are definitely low carb. Even the pistachios are a low-carb nut that is often consumed by people on the ketogenic diet. To make it even lower in carbohydrates, omit the cranberries and croutons.

Keep in mind which type of salad dressing you use if you are trying to stay under a certain number of carbs. Some salad dressings have way more sugar, which in turn means way more carbs.

Meal Prepping & Storing leftovers

If there happens to be any leftovers (because the salad is that delicious), it is easy to store in containers with a lid. Separate the salmon from the salad. Place the salad in a container with a lid, and place the salmon in a separate container with a lid.

This is also a great method for meal-prepping. Make ahead of time, store in containers, and refrigerate for up to five days.

More healthy recipes to try

📖 Recipe

Kale Salad with Blackened Salmon

Kale Salad with Blackened Salmon with tender pieces of kale and shaved brussel sprouts, and topped with juicy and flaky blackened salmon.

Print Recipe Save Rate Recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Course: dinner

Cuisine: American

Keyword: dinner, healty, kale, salad, salmon

Servings: servings

Calories: 533kcal

Author: Tamara J.

Ingredients

4 cups Kale pre-rinsed and chopped
2 cups Brussel sprouts thinly sliced
Juice of half a lemon
½ teaspoon Salt
1 cup Dried cranberries
1 cup Croutons
½ cup Pistachios deshelled
½ cup Parmesan cheese grated
Dressing of choice

Blackened Salmon

3 filets Salmon 6 ounces or up is recommended
2 tablespoons Olive oil
½ tablespoon Seasoning salt
½ tablespoon Paprika
2 teaspoons Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper

Instructions

Place pre-rinsed, chopped kale, shaved brussel sprouts, and salt into a large bowl. Juice half of the lemon directly into the bowl. Using your hands, gently massage the lemon juice into the kale for one to two minutes. Set this aside.
Preheat a cast iron skillet over medium heat. Drizzle the olive oil directly into the skillet.
Add all of the seasonings to a small bowl, and mix well to combine them. If salmon is not already cut into portions, cut it into at least 6 ounce filets. Do not remove the skin just yet.
Season the meat side of the salmon liberally and evenly with the seasoning combination. Pat the seasoning into the salmon using your hands. NO NEED TO SEASON THE SKIN SIDE.
Place the salmon into the pre-heated skillet skin side down. Sear for 8 minutes, then flip it over. Cook it on the "meat" side for an additional 6 minutes. NOTE: thickness of filets may vary. If you like your salmon more rare, adjust cooking time accordingly.
Remove the salmon from the skillet, and set it aside. Once it is cook enough to handle, use your hands or tongs to gently remove the silver skin from the salmon. It should peel away easily.
Assemble Salad
Using a large bowl or a platter, begin to assemble the salad. Add the kale and shaved brussel sprouts, dried cranberries, and pistachios. Gently fold them together until combined.
Sprinkle the croutons and shaved parmesan over the top of the salad. Next, place the salmon filets directly on top.
Serve with your favorite salad dressing. Enjoy!