Seared Salmon and Kale Salad with Mango Avocado Dressing

This colorful salad brings together seared salmon, tender kale, sweet mango and ripe tomatoes, all tossed in a tangy avocado dressing. It’s a hearty yet fresh meal that comes together in just 15 minutes-ideal for a quick lunch or light dinner.

The creamy dressing, made with guacamole and sour cream, gets a bright kick from lemon and mango juice. Topped with crispy-skinned salmon and scallion greens, every bite is a balance of textures and flavors. Serve with lemon wedges for an extra squeeze of brightness.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels. Drizzle with olive oil and season with half the fry seasoning (all if making 4 servings), salt and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy, 5-7 minutes. Flip and cook until the salmon is cooked through, 1-2 minutes more. Lower the heat if the salmon browns too quickly. Transfer to a plate. While the salmon cooks, prepare the salad.
2. Wash and dry the produce. Quarter the lemon. Drain the mango juice into a small bowl and set aside. Remove large stems from the kale and chop if desired. Slice the tomato into rounds.
3. Place the kale in a large bowl. Massage the kale with a generous drizzle of olive oil until the leaves are tender, about 1 minute. In another small bowl, combine the guacamole, sour cream, 2 tablespoons of mango juice (4 tablespoons for 4 servings), juice from one lemon wedge (two wedges for 4 servings), salt and pepper. If the dressing is too thick, add water or more mango juice 1 teaspoon at a time. Add the tomato, mango and half the dressing to the bowl with the kale. Toss to combine.
4. Thinly slice the scallion greens (save the whites for another use). Divide the kale salad between bowls and top with the seared salmon. Drizzle with the remaining dressing. Garnish with scallion greens. Serve with the remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with trout or arctic char. Adjust cooking time as needed.

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.

Can I make this dairy-free?

Replace sour cream with a dairy-free yogurt or additional guacamole. The dressing will still be creamy.