Kale Salad with Salmon and Greek Yogurt Dressing -

5 from 1 vote

Kale Salad with Salmon and Greek Yogurt Dressing

This Kale Salad with Salmon and Greek Yogurt Dressing is flavorful and packed with nutrition from both dairy and plants. Serve it up with salmon as an entree, or leave it off for a colorful, healthy side dish. This would be a great option to serve for Easter or Mother's Day celebrations!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: entree salad, greek yogurt dressing, healthy side dish, holiday recipe, homemade salad dressing, kale salad with salmon, spring recipe

Servings: servings

Calories: 636kcal

Author: Shanna Hutcheson

Ingredients

Homemade Greek Yogurt Honey Mustard Dressing

1/2 cup plain Greek yogurt
1/4 cup extra virgin olive oil
3 Tbsp honey
2 Tbsp lemon juice freshly squeezed
1/4 cup dijon mustard
1/8 tsp salt
Fresh cracked pepper to taste

Kale Salad

8 cups chopped kale
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice freshly squeezed
1/2 red onion thinly sliced
1/2 apple chopped
1/2 cup strawberries chopped
1/3 cup dried cranberries
1/2 cup Feta cheese
1 Tbsp minced garlic
1/2 cup pecans chopped

Salmon

2 salmon fillets 6 oz each
1/2 Tbsp avocado oil
Fresh cracked black pepper to taste

Instructions

If you are planning to serve with salmon, preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper, spray with non-stick cooking spray, and add your thawed salmon fillets. Spray or drizzle salmon with avocado oil, and season with fresh cracked salt and pepper, to taste.
Once oven is preheated, place salmon in oven for 13-15 minutes or until internal temperature of 145 degrees Fahrenheit is reached.
Make Greek yogurt dressing: combine plain Greek yogurt, dijon mustard, honey, extra virgin olive oil, lemon juice, salt & pepper in a small bowl and mix well. Store in an airtight container, such as a mason jar, in the refrigerator until ready to use, and keep for up to 2 weeks.
If purchasing bunches of kale, wash well, pat dry with paper towels and use your hands to tear leaves off of the stems. (Alternatively, you can purchase pre-chopped kale, which is the route I took to save time!)
Add chopped kale to a large bowl, add 2 Tbsp extra virgin olive oil and 2 Tbsp of freshly squeezed lemon juice, and massage well for about 60-90 seconds to break it down. Add 1 Tbsp of minced garlic here as well.
Prepare all of your other mix-ins: chop strawberries and apples, and thinly slice red onions. Add toppings in the amounts suggested in the recipe, however, you can make it your own and add more or less of any of these items.
Add all toppings to large bowl with massaged kale, and mix well.
Serve chilled and top individual servings with about 2 Tbsp of homemade Greek yogurt dressing.
Add cooked salmon on top, if desired.
Store any leftovers in an airtight container in the fridge for 2-3 days.

Notes

Kale salad makes about 4-6 servings. One serving is ~2 cups.

Homemade Greek yogurt dressing makes about 1 cup total. One serving is 2 Tbsp.

Nutrition