![](https://www.pinterest.com/pin/create/button/?url=https://elyselovesyou.com/recipes/superfood-kale-salad-cajun-grilled-salmon/&media=https://elyselovesyou.com/wp-content/uploads/2017/09/salmon-salad-1920x850.jpg&description=This salad packs a lot of nutrients and antioxidants from both the leafy greens and the omega-3 rich salmon. The recipe is a from Irena Macri's gorgeous eBook "Salad A Day: 45+ Salad Meals For Health & Vitality". Even if kale has never been your thing, this salad might change your mind. data-pin-do=)
Superfood Kale Salad With Cajun Grilled Salmon
By Irena Macri Salads & Greens
September 13, 2017
This salad packs a lot of nutrients and antioxidants from both the leafy greens and the omega-3 rich salmon. The recipe is a from Irena Macri's gorgeous eBook "Salad A Day: 45+ Salad Meals For Health & Vitality". Even if kale has never been your thing, this salad might change your mind.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2
Directions
1Combine the spices, salt and chili and rub over the salmon fillets.
2Heat a dollop of coconut oil in a frying pan over medium-high heat.
3Add the salmon, skin side down and cook for 5 minutes until crispy.
4Then turn over and cook for 2 minutes flesh side down, plus 30 seconds on each of the sides.
5Remove to a cutting board.
6In a large mixing bowl, combine together the dressing ingredients and add the shredded kale.
7Using your hands, toss through and massage the dressing into the kale leaves.
8This process breaks down the kale fibers, making the leaves softer and easier to digest.
9Add the rest of the salad ingredients and mix through.
10Finally, flake or break the salmon fillets into bite-sized pieces and add to the salad.
FAB Tip: Other types of fish can be used. Tinned salmon or sardines are just as nutritious and would speed up the time needed to put this meal on the table. Chicken or prawns can be added.
For a vegetarian version, add some pan-fried tempeh, mushrooms or halloumi cheese. If you can handle legumes or pseudo-grains, feel free to add some properly soaked and cooked chickpeas, lentils or quinoa.
Thinly shredded chard or silverbeet, as well as any other leafy green salad, can be used instead of kale. The idea is to go heavy on the greens here!
P.S. If you think this recipe is brilliant, you'll LOVE Irena's other cookbook and this Ultimate Bundle package full of 107 digital resources to improve your health. This amazing bundle of goodness is available through September 25th.