Chopped Caesar Kale Salad with Salmon

This lightened up Caesar salad is made with chopped kale, grated eggs and tasty roasted salmon – it’s just like your favorite steakhouse salad but even better!

When we go to a nice restaurant, my go to Salad order is always the Caesar Salad with Salmon – there’s just something about it that seems so decadent, yet healthy! So here’s a simple recipe for making that delicious salad at home with chopped kale.

In this recipe, I topped it with roasted salmon, but you can add anything you want or nothing at all!  The grated hard boiled eggs were a new idea to me, but I am here for it!  Check it out!

Chopped Caesar Kale Salad with Salmon

Recipe by Kathy DickenCourse: DinnerCuisine: SaladDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

12

minutes

Resting TIme

30

minutes

This lightened up Caesar salad is made with chopped kale, grated eggs and tasty roasted salmon – it’s just like your favorite steakhouse salad but even better!

Ingredients

• 1 bunch Lacinato Kale – center vein stripped, & finely chopped

• 2 eggs – hardboiled

• 2 – 4 oz. salmon filets

• Dressing

• 1/4 cup mayonnaise

• 1/4 cup plain Greek yogurt

• 1 tsp. grated lemon zest

• 3 tbsp fresh lemon juice

• 1 tsp. Dijon mustard

• 1 tsp. Worcestershire sauce

• 1 tsp. Kosher salt

• 1 tsp. grated or minced garlic (2 garlic cloves)

• 1 tbsp. grated Parmesan Cheese

Directions

• Preheat oven to 350 degrees. Place salmon filets on a foil lined baking sheet. Drizzle with olive oil, salt & pepper. Roast for approximately 12 minutes, or until fish flakes easily with a fork.
• While salmon cooks, hard boil 2 eggs, cool & peel. Using either a box grater or a egg slicer, grate or chop the eggs into tiny pieces, and set aside.
• Prepare kale by washing leaves, then fold each leaf in half longways, and slice out the tough center vein. Finally, chop the long pieces finely.
• Combine all dressing ingredients in a mixing bowl. Whisk together thoroughly. Pour dressing over chopped kale, and toss with tongs, until kale is thoroughly coated. Gently fold in chopped eggs. Let sit at room temperature for 15-30 minutes.
• Sprinkle salad with additional parmesan and top with roasted salmon. Enjoy!

The keys to this salad are 3-fold:

1) only use Lacinato Kale (also called Dinosaur Kale) -do not buy curly kale (trust me here) and

2) chop the kale leaves into tiny pieces ( I mean like the size of confetti!) and finally,

3) chop or grate the hard boiled eggs into tiny pieces – It really ups the goodness quotient to have a little bit of the yummy egg in each bite!

If you are not familiar with kale, this is what Lacinato kale looks like (again, not curly kale) so you know what to look for. 

This second picture shows how to easily strip the tough center vein out, by folding in half longways, and slicing it out.  Then you chop the long pieces into tiny chards.  It takes a little time, but it’s so worth it!

Enjoy! This recipe is further evidence that Low Carb meals are delicious too!