The New Go-To Kale Salad
You'll be obsessed with this kale salad. Perfectly cooked flaked salmon, creamy avocado, crunchy bread crumbs, and everything but the bagel seasoning it couldn't get any better.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad, Dinner, Lunch
Cuisine: American
Servings: 2 -4 servings
Author: Gaby
- 3 bunches lacinato kale Tuscan kale or cavolo nero, thick ribs cut out
- 2 garlic cloves finely chopped
- 1/3 cup finely grated Pecorino Romano cheese plus more to finish
- Extra-virgin olive oil
- Juice of 1 lemon
- 1/4 teaspoon dried chile flakes
- Kosher salt and freshly ground black pepper
- Lemon wedges for serving on the side of the salad
- 2 teaspoons Gaby’s This is Everything Seasoning
- 1-2 avocados sliced
For the Salmon
- 1 lb salmon cut into 4 4-ounce filets
- kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
For the breadcrumbs
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter
Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1/16 inch, ribbons. Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl.
Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, chile flakes, salt, and plenty of black pepper, and whisk to combine.
Pour the dressing over the kale and toss well to thoroughly combine. Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Top with the toasted breadcrumbs, avocados, more cheese, and drizzle with more oil and the This Is Everything seasoning.