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  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
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Salads & Sides

Summer Lemon Kale Salad with Brined Salmon

Try this nourishing lemon kale salad with brine marinated grilled salmon, crispy baked sweet potatoes, and crumbly feta cheese. (can be prepared vegan)

Prep: 10
Cook: 30 minutes
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Cook | Salads & Sides

Summer Lemon Kale Salad with Brined Salmon

Try this nourishing lemon kale salad with brine marinated grilled salmon, crispy baked sweet potatoes, and crumbly feta cheese. (can be prepared vegan)

Summer Lemon Kale Salad with Tuscan Kale

If you are here for the vegan version of this lemon kale salad recipe, please scroll to the section right above the recipe card! This recipe was once a vegan Tuscan kale salad with roasted sweet potatoes. While I did like that recipe, it was time for a serious update.

I am no longer a vegan and want all my recipe blogs to be more nutritionally balanced. This recipe now includes more than just Tuscan kale and potatoes. I added healthy protein-rich salmon, delicious calcium and healthy fat from the feta cheese, and probiotics from the yogurt in the dressing.

If you are still interested in making a vegan salad, I’ve got you covered! See the last section of this blog post.

Salmon Salad with Lemon and Baby Kale

This salad is simple to make, and it starts with good ingredients. I suggest using organic kale and baby kale in this recipe since you probably want it to be the best for gut health.

Conventional kale can be a very dirty crop, so it’s better to go with organic for most leafy greens. I get my baby kale and Tuscan kale from Whole Foods Market.

I also want to emphasize using freshly squeezed lemon juice. I’ve used bottled lemon juice in this recipe before, and it was okay, but it wasn’t as good as fresh squeezed.

Here are all the salad base ingredients you need:

  • Tuscan kale
  • Baby kale
  • Grape tomatoes
  • One large sweet potato
  • Feta cheese

Here is what you need for the dressing

  • Yogurt
  • Tahini
  • Lemon Juice
  • Extra virgin olive oil
lemon kale salad in a white bowl with grilled salmon and feta on top.

Salmon Lemon Kale Salad

The star of the show in this salad is the brine-marinated salmon. You only need to marinate it for about 15 minutes before cooking, but it can go longer.

I instruct you to cube the salmon in this recipe, so you should go with a “BBQ cut” of salmon. It’s a thicker cut than a filet, which makes it easy to cube.

Here is everything you need for the salmon:

  • 1-2 pounds BBQ-cut salmon
  • olive oil
  • salt
  • pepper
  • fermented vegetable brine (I used sauerkraut brine, you only need three tablespoons)
  • fermented garlic (or any garlic)

Summer Lemon Kale Salad

Jon and I have been enjoying this lemony kale salad all summer! The bright citrus flavor makes it light yet filling on those hot summer evenings.

I like to pair it with an ice-cold glass of sauvignon blanc for dinner. While this recipe is relatively easy, it takes a bit of multitasking to make it in 30 minutes. You can complete many steps while the sweet potatoes cook in the oven.

For a Vegan Option, Make This a Kale Chickpea Salad

If you found this blog on Pinterest and want to make the vegan kale salad with crispy baked sweet potatoes, you can still use this recipe! You need to make a few minor substitutions:

  • Hold the grilled salmon and use roasted chickpeas instead
  • Sub the feta cheese for this vegan feta cheese
  • Sub the yogurt for vegan yogurt
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Salads & Sides

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5 from 2 reviews

Summer Lemon Kale Salad with Brined Salmon

Try this fresh and nourishing lemon kale salad with brine marinated, succulent grilled salmon, crispy baked sweet potatoes, and crumbly feta cheese. This dish was inspired by my favorite lemon kale Caesar salad and is made with baby kale, sauteed Tuscan kale, and the best from-scratch lemony dressing. This summer kale salad is ready in just 30 minutes and can be prepared vegan.

  • Prep: 10
  • Cook: 30 minutes
  • Total Time: 40 minutes

Ingredients

For the salad:

  • 5 cups chopped Tuscan kale
  • 4 cups fresh baby kale
  • 1/2 cup Grape tomatoes, chopped
  • 1 large sweet potato
  • 1/4 cup Feta cheese

For the Dressing:

  • 2 tablespoons Yogurt
  • 1 tablespoon Tahini
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 1 tablespoon Extra virgin olive oil

For the salmon:

  • 2 pounds BBQ cut salmon
  • 1 tablespoon olive oil
  • A pinch of salt
  • A pinch of pepper
  • 3 tablespoons fermented vegetable brine
  • 1 tablespoon fermented garlic, minced

Instructions

  1. For the vegan recipe option, see the blog section above this recipe.
  2. Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper. Peel and cube the sweet potato, toss in a drizzle of olive oil and a pinch of sea salt. Roast for 15 minutes. Toss the potatoes and roast for 10-15 minutes until lightly crispy.
  3. While the potatoes are cooking, remove the skin from the salmon, and cube the salmon. Add it to a bowl with olive oil, salt, pepper, fermented vegetable brine, and garlic. Let the salmon marinate for 15 minutes.
  4. Heat a tablespoon of olive oil in a large skillet or wok, and lightly sauté the Tuscan kale for about 1 minute. Remove the kale from heat and add it to a large mixing bowl. Add the remaining salad ingredients to the bowl and toss to combine.
  5. In a small bowl, whisk together the salad dressing ingredients, and set aside.
  6. Heat a large skillet over medium heat. Sear the salmon on both sides until slightly brown and crispy. This takes about 2 to 3 minutes; flip the salmon pieces, then cook for three more minutes.
  7. Add the salmon, roasted sweet potatoes, and the dressing to the salad, toss to combine, and serve.

Notes

  • to make this recipe vegan, see notes above the recipe card

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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welcome!

hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. marquis
    07|12|2020

    omg this is honestly my go-to comfort meal ?? the sauerkraut is clutch

    Reply
    1. Kaitlynn Fenley
      07|13|2020

      So happy to hear that you love it!

      Reply
  2. Elizabeth
    09|19|2020

    If I were to meal prep this for the week, would it be best to not massage the kale all at once? I haven’t done much kale so I don’t know how it will last through the week!

    Reply
    1. Kaitlynn Fenley
      09|19|2020

      Yes, that would be best. I’d prep all the potatoes and the dressing, then just prepare the kale right before eating.

      Reply
  3. Megan
    11|08|2020

    Would love to try but allergies. Do you have a suggestion for dressing that isn’t tahini?

    Reply
    1. Kaitlynn Fenley
      11|09|2020

      Any dressing you normally use will work! We have another dressing recipe in this blog: Fall Harvest Salad with Maple Dijon Dressing

      Reply
  4. Rachael Z
    12|16|2020

    Just made this for lunch…..Dear God…..it is SO GOOOOOOD!!!!! I am SO glad I took a chance on this and tried it!! It tastes so so yummy! Tangy and savory and umami (I hate using that word but that literally describes the flavor). I do have some leftover massaged kale (1 serving). Do you think it will be ok if I put it in the fridge for tomorrow or should I make my Husband eat this when he gets home lol. Thank you so much for this!

    Reply
    1. Kaitlynn Fenley
      12|16|2020

      It should be okay in the fridge overnight. I’m so happy you enjoyed this recipe!

      Reply
      1. Darnell S. Collier
        08|08|2022

        Thank you

        Why did you stop being a vegan?

        Reply
        1. Kaitlynn Fenley
          08|09|2022

          vegan diets are not metabolically supportive, especially since I cannot digest fructans. Plus, I’d prefer to get all nutrition I need through real food without having to take a bunch of supplements.

          Reply
  5. Kristyn
    01|21|2021

    First ever review to say this is DELICIOUS and so well thought out. Its like a powerhouse of nutrients and gut boosters. We added some chick peas and avacado to bulk it up but I’ve been having the original fur lunch and I am SO EXCITED to have found a way that I truly enjoy kale.

    Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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