Chef Inspired

Summer Kale Salad

Serves: 2

Grilled salmon fillets top a bed of kale, quinoa, blueberries, and more in this summer kale salad from Lex Eats. Don’t let the name fool you, though. This dish is delish year-round.


Gorton's seafood

Gorton’s Grilled Salmon fillets

1 bunch kale, de-stemmed and finely chopped
2 Gorton’s 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


Step 1

Prepare Gorton’s Grilled Salmon according to package, until 155°F or higher.

Step 2

Make dressing by whisking together the olive oil, apple cider vinegar, honey, dijon mustard, salt, and pepper.

Step 3

Add finely chopped kale to a large mixing bowl and pour over dressing. Use your hands to massage the dressing into the kale.

Step 4

Add quinoa, blueberries, dried cranberries and almonds to salad and toss to combine.

Step 5

Divide salad into two bowls and top with salmon. Enjoy!


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