Lemon Honey Mustard Salmon Kale Salad

Updated: Oct 22, 2020

This salad started my love affair with Kale. I finally figured out how to really make a Kale salad taste GOOD and not bitter. The secret? Massage massage massage. Take 2-4 minutes with a bit of dressing and your hands to work the Kale and break it down a bit. This will transform your salads.

What I love about this recipe is that the dressing is not only used on the salad, but the rest of it is for glazing the Salmon. Making this recipe super easy to whip together in under 20 minutes! And who doesn't love Honey Mustard!?

This salad is also great by itself as a starter or side! The dressing can be really versatile, so experiment with different toppings to match the season :)



Lemon Honey Mustard Dressing:

  • 3 tbsp Lemon Juice

  • 2 tbsp Honey or Sukrin Syrup

  • 2 tbsp Dijon Mustard

  • 1 tbsp Apple Cider Vinegar

  • 1/4 Cup EVOO

  • Pinch of Salt + Pepper

Salad Base:

  • Chopped Kale

  • 1-2tbsp Dried Unsweetened Cranberries

  • 1/2 Avocado Diced

  • 1tbsp Pepitas

  • 1tbsp Pine Nuts


  • 1 Salmon Portion

  • 2-3 tbsp Avocado Oil



  1. Add ingredients together for dressing and shake up

  2. Put together salad base and massage just a bit of the dressing on for 1-3 minutes to soften up the Kale and remove the bitterness. Add more dressing as needed.

  3. Refrigerate salad while you cook Salmon.

  4. In a pan pour in 2-3 tbsp oil of choice (I use Avocado Oil). Let pan get hot but not smoking.

  5. Place salmon in skin side up.

  6. Let salmon cook on medium-high for 5-6 minutes each side or until opaque.

  7. Turn off heat and pour rest of the dressing on and around the Salmon. Baste the Salmon with dressing in the pan and allow it about 2 minutes to form a glaze.

  8. Remove Salmon from pan and slice off skin with knife and place on top of salad.

  9. Enjoy!

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