I’ve got a fresh summer recipe for you! I wanted something light for weeknight dinners or lunches to enjoy on the patio. I love a good kale salad. If you’re not a fan of kale, I’d encourage you to try it this way. The trick to a good kale salad is to massage the dressing into the greens with your hands. It allows it to break down the kale so it’s tender and honestly delicious. 
I topped this salad with Gorton’s Natural Catch Grilled Salmon. I’ve depended on Gorton’s quality freezer products while we’re all minimizing trips to the grocery store. Gorton’s salmon is 100% sustainably wild-caught with no GMO or artificial ingredients. It’s already seasoned too, so all you have to do is throw it in the oven and go.
Summer Kale Salad, serves 2
Ingredients
- 1 bunch kale, de-stemmed and finely chopped
- 2 Gorton’s Natural Catch Grilled Salmon fillets
- 1 cup cooked quinoa
- 1/3 cup blueberries
- 1/4 cup dried cranberries
- 2 tbsp almond slivers
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- 1/8 tsp salt
- 1/8 tsp pepper
Directions
- Cook salmon according to package.
- Make dressing by whisking together the olive oil, apple cider vinegar, honey, dijon mustard, salt and pepper.
- Add finely chopped kale to a large mixing bowl and pour over dressing. Use your (clean) hands to massage the dressing into the kale.
- Add quinoa, blueberries, dried cranberries and almonds to salad and toss to combine.
- Divide salad into two bowls and top with salmon.
I hope I’ve convinced you to give kale salad a shot! It tastes even better in the sunshine. Grab a plate and head to the patio!
Biscuits & blessings,
Leels
This post is sponsored by Gorton’s, as always, all opinions are my own. Thank you for supporting the brands that support Lex Eats!
