This filling Paleo kale salad makes a great use of leftovers like salmon or crumbled bacon. Don’t skip the step of massaging the kale; it makes it much easier to enjoy the nutritious greens raw and also helps to release their nutrients. For more Paleo salad and salad dressing recipes, visit our PaleoPlan recipe center!
Get started right now with our FREE Paleo Starter Kit:
Inside, you’ll discover...
- 25 Delicious Paleo “Starter” Recipes
- Our complete “Paleo Food Swaps” guide
- A complete starter shopping list
- Tons more free resources
Salmon and Bacon Kale Salad
Servings 4
Total Time: 50 minutes
Cook Time: 50 minutes
Nutrition Information
calories 437
carbohydrate 4.3g
protein 26.3g
fat 31.8g
saturated fat 5.7g
trans fat 0.0g
cholesterol 58mg
sodium 479mg
potassium 551mg
fiber 1.8g
sugar 1.2g
Ingredients
- 1 bunch(es) kale chopped
- 3/4 pound(s) salmon fillet(s), skinless
- 4 slice(s) bacon cooked and crumbled
- 1/2 medium onion(s), red thinly sliced
- 1/2 cup(s) almonds sliced
- 1/4 cup(s) olive oil
- 2 tablespoon(s) lemon juice
Instructions
- Preheat oven to 425F.
- Season both sides of fresh salmon filets with sea salt and black pepper (optional). If you are using frozen filets, wait to season until a few minutes into cooking so it will stick.
- Place the filets on a broiler pan (or use a wire rack over a baking sheet) and place in the oven.
- Bake 15-18 minutes for fresh salmon or 30-35 minutes for frozen, or until salmon flakes easily with fork and reaches an internal temperature of 145F.
- Set aside to cool and the break into flakes.
- Put the kale in a large bowl and massage the greens with your fingers for a minute or two to help break up the fibers.
- Add the cooked and cooled salmon, cooked bacon, onions, and almonds to the bowl and toss. Whisk the oil and lemon juice together and toss with the salad before serving.