Summer Kale Salad

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

  1. Cook salmon according to package.
  2. Make dressing by whisking together the olive oil, apple cider vinegar, honey, dijon mustard, salt and pepper.
  3. Add finely chopped kale to a large mixing bowl and pour over dressing. Use your (clean) hands to massage the dressing into the kale.
  4. Add quinoa, blueberries, dried cranberries and almonds to salad and toss to combine.
  5. 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!

Kale &  Qunioa Salad with blueberries, cranberries, almond slivers and apple cider vinaigrette on lexeats.com

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