Everything Bagel Salmon and Kale Salad with Dijon Dressing

This vibrant salad transforms sturdy kale into a tender, crave-worthy base. Peppery radishes, juicy grape tomatoes and crunchy cucumber are tossed with a tangy Dijon dressing, then topped with perfectly seared salmon and a shower of everything bagel seasoning and sliced almonds.

Ready in under 30 minutes, this dish is packed with protein and flavor. The secret is massaging the kale with olive oil and seasoning to soften the leaves, making every bite irresistible.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Remove and discard large stems from kale; chop into bite-size pieces. Trim and thinly slice radishes into rounds. Halve grape tomatoes lengthwise. Trim and thinly slice cucumber into rounds.
2. Place kale in a large bowl. Add 1 teaspoon everything bagel seasoning and 1 teaspoon olive oil. Using your hands, massage the kale until leaves are tender, about 1 minute. (Don’t skip this step-massaging softens the kale and improves texture.)
3. Pat salmon dry with paper towels; season both sides with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
4. In a small bowl, whisk together Italian dressing, Dijon mustard and 1 tablespoon water.
5. To the bowl with kale, add radishes, tomatoes, cucumber and as much dressing as you like. Toss until evenly coated.
6. Slice salmon into pieces. Divide kale salad between bowls, top with salmon and sprinkle with sliced almonds and remaining everything bagel seasoning. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breast. Pound it to 1/4-inch thickness and cook 5-7 minutes per side until browned and cooked through.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving to keep it crunchy.

Can I make this salad ahead of time?

You can prep the vegetables and dressing in advance, but massage the kale and assemble just before serving for the best texture.