This Grilled Salmon and Kale Salad is perfect for summer barbecues or gatherings. Packed with fresh organic produce and the Lemon Basil Vinaigrette adds a robust flavour to the delicious healthy salad. Enjoy this protein rich salad for lunch or side salad.
You will love this summer salad as much as I do! It loaded with rich nutrients and the fresh organic vegetables offers the best tasty salad this time of the year! I love the nutty flavour of quinoa and when I can I will add it to a salad or as a side. This gluten-free superfood is high in protein, fiber, minerals and antioxidants which an added bonus.
I love this simple vinaigrette with fresh basil and lemon flavour and it is the perfect combination for this salad.
SALAD INGREDIENTS
- Salmon fillet: I like use wild salmon with skin on or a sustainable salmon
- Quinoa
- Kale: use organic kale is possible
- Mixed greens: I use local organic mixed greens for it’s variety and freshness
- Red Cabbage: slice thinly when adding to the salad
- Cherry tomatoes: or grape tomatoes
- Feta: for that salt creamy texture and flavour
- Pistachios: added for it’s creamy sweetness and other options are walnuts or cashews
LEMON BASIL VINAIGRETTE
- Extra virgin olive oil: use a good quality olive oil
- Lemon juice
- Shallot: adds enough onion flavour but not over powering
- Dijon mustard: gives this salad that tanginess
- Maple syrup: use pure maple syrup to avoid a high sugar content
- Sea salt: I use Himalayan sea salt
- Basil: fresh is best
HOW TO MAKE THIS DELICIOUS SUMMER SALAD
I can’t express it enough to use fresh local produce when making summer salads. Try to find a local farmer or market, the flavour and texture is the BEST!
It is recommended to massage the chopped kale with a small amount of olive oil or your already made vinaigrette to soften the leaves. It tenderizes the leaves, releases the bitterness, easier to chews and helps with digestion.
Remove the salmon fillets from the refrigerator and allow them to sit at room temperature for 10-15 minutes. After 5 minutes or so, fire up the grill. Make sure you grease the grill before adding the salmon fillets.
Meanwhile, cook the quinoa using a small sauce pot, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
Make the vinaigrette, in a measuring cup or small jar, whisk together olive oil, lemon juice, shallot, Dijon mustard, maple syrup, salt and basil. Set aside.
Time to grill! Place the salmon fillets to the greased medium-hot grill and turn over after 3-4 minutes. Set aside and it’s optional to add a couple of sprigs of thyme and dill. Once cooled, remove skin and break into bite-size pieces.
In a large bowl, add kale and drizzle 1/4 of the vinaigrette and massage the kale until it starts to soften. Toss together with mixed greens, red cabbage, cherry tomatoes and quinoa.
Add your salad ingredients into a bowl, break the salmon into bite size pieces and drizzle the vinaigrette and toss until the ingredients are coated well.
SERVING SUGGESTIONS
This salad is perfect served as a lunch, you have enough protein, greens and vegetables that makes this a very satisfying meal. Let’s say, you don’t have salmon on hand and you still want to make this salad to compliment a meal. This salad would be perfect with my Maple Balsamic Chicken Thighs with Mushrooms and Sweet Potatoes and if you want to barbecue for a gathering, I would suggestion Brown Butter Herb Chicken with Roasted Crispy Fall Vegetables or Herb Crispy Chicken Cutlets to name a few. I have many options on my blog and if you make this salad……
I would love to hear your comments, feedback and any suggestions you may have…….
I like to leave the feta and pistachios aside until I am ready to serve and then add them as a garnish with some fresh basil.
STORING
I recommend eating this salad right away, however, if there are leftovers, the salad and salmon will keep for a couple of days in the refrigerator covered. The vinaigrette for up to 5 days.
Grilled Salmon and Kale Salad with Lemon Basil Vinaigrette
Equipment
- small-medium sauce pot
Ingredients
Salad:
- 2-6 oz salmon fillet, skin on
- salt and pepper
- couple of sprigs of fresh thyme and dill (optional)
- 1/2 cup quinoa
- 2 cups organic kale, stems removed and chopped
- 1 cup organic mixed greens
- 1/2 cup red cabbage, sliced
- 3/4 cup cherry tomatoes, sliced
- 1/4 cup feta, crumbled
- 1/4 cup pistachios
Lemon Basil Vinaigrette:
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp shallot, finely chopped
- 1/2 tsp Dijon mustard
- 1 tsp maple syrup
- pinch of sea salt
- 1 tbsp fresh basil, finely chopped
Instructions
- Remove the salmon fillets from the refrigerator and allow them to sit at room temperature for 10-15 minutes. After 5 minutes or so, fire up the grill. Grease the grill before adding the salmon fillets. Place the salmon fillets to the greased medium-hot grill and turn over after 3-4 minutes. Set aside. Remove the skin before adding it to the salad.
- In a small sauce pot, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
- In a measuring cup or small jar, whisk together olive oil, lemon juice, shallot, Dijon mustard, maple syrup, salt and basil. Set aside.
- In a large bowl, add kale and drizzle 1/4 of the vinaigrette and massage the kale until it softens. Toss together with mixed greens, cherry tomatoes and quinoa.
- Transfer to a serving bowl, garnish with crumbed feta and pistachios. Enjoy it for lunch or as a side dish.
