Salmon Kale Salad Recipes You’ll Want To Eat Again, And Again

I’m almost four months postpartum and the reality is that I don’ t have time to workout and “get my body back.” Breastfeeding and walking with Chloe in her carrier are my two main calorie burners these days, but while working out is on the back burner, eating healthy is now even more so at the forefront with salads being my go-to.

Three weeks ago, I started eating a salad with pan seared salmon every day for lunch. I wanted to see if it would affect my waistline. It has, but the best results were how it affected my skin! Plump, dewy and refreshed is how my skin looks thanks to all the omegas in the salmon and vitamins/minerals in my salads.

I’ve been ordering farm fresh delivery from Milk & Eggs each week which has made eating healthy with a newborn a possibility. See below for the four salad recipes I’ve had on rotation!

kale salad recipes

  1. Salmon Kale Salad with Figs, Raisins & Tomatoes 

Ingredients:

  • 1 6oz piece of salmon
  • 1 cup of kale – washed, dried and ripped into small pieces
  • 1/2 cup cherry tomatoes
  • 1 cup sliced fresh figs
  • 1 tbsp raisins
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/4 cup Milk & Eggs Brother’s Products Hummus 

Directions:

Wash, dry and rip the kale into shreds. I like to twist and rip to really break down the kale fibers. This makes it easier to eat. Add the sliced figs, tomatoes and raisins. Drizzle with olive oil and balsamic.

*For the salmon, add 1tbsp of olive oil to sauté pan. Sprinkle fish with salt. Cook on low/med heat for 10 min allowing it to brown a little before flipping. Serve with a side of hummus!
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2. Salmon Butter Lettuce Salad with Corn, Strawberries & Tomatoes 

Ingredients:

Directions:

Boil a pot of water, add some olive oil. Once boiling add the corn on the cob. Cook 3-4 minutes.

Wash and shred the lettuce. Add the chopped tomatoes and sliced strawberries. Drizzle with oil and balsamic. Once the corn is done, shave the corn off the cob and onto the salad. Serve with the salmon and a side of spicy bean dip. So good!

*For the salmon, add 1tbsp of olive oil to sauté pan. Sprinkle fish with salt. Cook on low/med heat for 10 min allowing it to brown a little before flipping.

3. Salmon Kale Salad with Grapefruit, Avocado, Raisins & Walnuts 

Ingredients:

Directions:

Shred the kale. Peel the grapefruit and remove the casing from each slice revealing just the citrus. Add to the lettuce. Add avocado, walnuts, raisins and drizzle with olive oil and balsamic. Serve with salmon.

*For the salmon, add 1tbsp of olive oil to sauté pan. Sprinkle fish with salt. Cook on low/med heat for 10 min allowing it to brown a little before flipping.

4. Salmon Kale Salad with Granny Smith Apple, Raisins, Walnuts and Chia Seeds  

Ingredients: 

Directions:

Shred the kale. Chop the granny smith apple – add to the kale. Top salad with raisins and walnuts, drizzle with oil and balsamic. Service with salmon.

*For the salmon, add 1tbsp of olive oil to sauté pan. Sprinkle fish with salt. Cook on low/med heat for 10 min allowing it to brown a little before flipping.


Written & Photographed by Amy Chang