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The Best Salmon Kale Salad Ever

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Sharing how to make the best Salmon Kale Salad ever! This recipe is my-got kale salad filled with avocado, bacon, sunflower seeds and a soft-boiled egg – so delicious! 

  • Prep Time: 5 mins
  • Cook Time: 6 mins
  • Total Time: 10 mins

Yield: Serves 2

Ingredients

Scale
  • 2 eggs
  • 1 large bunch of tuscan or dino kale
  • Olive oil to taste
  • Sea salt and black pepper to taste
  • 1 avocado, sliced
  • 1 small radish, washed and sliced
  • 1/4 cup sunflower seeds
  • 3 pieces of bacon, cooked and chopped
  • 1 small cucumber, chopped
  • 1/3 cup shredded parmesan cheese
  • 2 pieces of salmon, cooked to your liking (we usually grill it medium rare)

Instructions

  1. Fill a small pot of water and add the 2 eggs
  2. Bring to a boil then cook for 6 minutes
  3. Gently remove eggs from bowl and add to an iced bowl of water to cool
  4. While the egg cools, begin prepping the salad by washing the kale, removing its stems and chopping so it is “shredded”
  5. Add the kale to a large bowl and drizzle with a little olive oil and sprinkle salt on top then massage to cut the bitterness from the kale
  6. Add the avocado, radish, sunflower seeds, bacon, cucumber and salmon to the bowl
  7. Peel the egg shells and add to salads and enjoy with desired dressing (this one is my favorite and Jord loves to just use olive oil)

Notes

*If you don’t like soft-boiled eggs you can also do hard-boiled

**Store leftovers in fridge for 3 days or so but I like to eat the egg the day we cook it

  • Author: Rachel

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