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!
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Salmon and Bacon Kale Salad
Total Time: 50 minutes
Cook Time: 50 minutes
saturated fat 5.7g
trans fat 0.0g
- 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
- 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.