Summer Lemon Kale Salad with Brined Salmon

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5 from 2 reviews

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.


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:


  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.


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