Imagine a dish that combines the rich, buttery texture of salmon, the creamy decadence of avocado, and the unexpected crunch of crispy kale – all in one mind-blowing recipe. This isn't just another salad; it's a culinary adventure that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Perfect for health-conscious foodies and flavor seekers, this Salmon and Avocado Salad with Crispy Kale is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Fusion
Serves: 2 servings
Ingredients
- 1 can of salmon
- 1 ripe avocado
- 2 cups kale
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 350°F (175°C) to prepare for the crispy kale.
- Rinse the kale thoroughly under cold water to remove any dirt or debris. Pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- Remove the tough stems from the kale leaves and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
- Drizzle 1 tablespoon of olive oil over the kale and sprinkle with salt and pepper to taste. Massage the kale gently with your hands for about 1-2 minutes until the leaves are well coated and slightly softened.
- Spread the kale evenly on a baking sheet lined with parchment paper. Make sure not to overcrowd the leaves for even crisping.
- Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the kale is crispy and slightly browned. Keep an eye on it to avoid burning.
- While the kale is baking, prepare the salmon and avocado. Open the can of salmon and drain any excess liquid. Flake the salmon into a medium-sized bowl.
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into the bowl with the salmon. Use a fork to gently mash the avocado and mix it with the salmon until well combined.
- Add 1 tablespoon of lemon juice to the salmon and avocado mixture. Season with salt and pepper to taste, mixing gently to combine all ingredients.
- Once the kale is done baking, remove it from the oven and let it cool slightly.
- To serve, divide the crispy kale between two plates. Top each plate with the salmon and avocado mixture, using a spoon to create a generous mound.
- Optionally, garnish with additional lemon wedges or a sprinkle of sesame seeds for added flavor and presentation.
- Enjoy your delicious Salmon and Avocado Salad with Crispy Kale!
Tips
- Choose fresh, high-quality canned salmon for the best flavor and texture.
- When preparing kale, ensure it's completely dry before adding oil to achieve maximum crispiness.
- Massage the kale gently to help break down its tough fibers and enhance absorption of olive oil.
- Keep a close eye on the kale while baking to prevent burning – it can go from crispy to burnt quickly.
- Use a ripe avocado for the creamiest texture and easiest mashing.
- For extra flavor, consider adding a sprinkle of red pepper flakes or fresh herbs like dill or chives.
- If you prefer, you can substitute canned salmon with fresh grilled or poached salmon for an even more luxurious version.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 60mg
