For as long as I have been focusing on eating a healthier diet (it started circa 2014, without fanatism and exaggeration), I have avoided kale, gravitating to easier lettuce alternatives and tangy greens.

Kale is royal and majestic. It exudes Victorian dark elegance and mystique. It needs time, and it is simply not for everyone. It grows on you in an unsettled relationship you develop over the years until you fall in love with it dramatically and never want to let it go.

So, why do we hate kale?

Is it because we are naturally overwhelmed and intimidated by its grandeur? Is it because it drives us to a slower, more conscious way of slow eating? After all, it takes some chewing. Or maybe not if you massage it. An ingredient that needs massaging – think of that – how pretentiously fancy can she be? A cabbage that needs extra time and attention only to feel slightly bitter and too earthy on your palate.

As someone who has finally come to a full circle with this beauty, I ask you kindly – do not kill it. If you can’t take the kick of natural bitterness, stick to lettuce; she’ll grow on you later.

So many recipes recommend sauteeing or boiling your kale to reduce the natural tangy bitterness. Although not wrong, I prefer balancing and enhancing the natural flavour of an ingredient I am highlighting. Similarly to my work as a stylist, instead of hiding certain aspects of my material, I highlight its “sweet spots.”

Where do I buy kale?

First I pick it fresh from the market. I like a good mix of large and little stems. Alternatively to regular green kale, Although more challenging to find, the black Tuscan kale variety will look even more dramatic and, according to the internet, has better nutritional value. In Calgary, I had good luck at the Farmer’s Market Panorama Orchard stall the last time I visited.

How do I prepare kale?

Simply. I don’t. And if I do, although rarely, it’s a crisp Parmigiano roasted chips recipe. Back to the raw material. The best way to highlight kale’s royal bitterness is to give it a good massage with lemon juice before incorporating it in a salad or a healthy bowl, which, in essence, is a rebranded salad, too. Rub it until tender to a likeness degree. Don’t overkill it so it will not become mushy. A good, balanced, sweet, citrusy dressing is the secret to a good kale salad. I use raw honey in most of my dressings, but alternatively, you can look at maple syrup and sugar to replace it. Lemon is the next must-ingredient on my list, but as I write this article, I fancy a sweet orange and grapefruit mix as the base for my next dressing.

Crispy Salmon Kale Salad with Green Apple & Pecorino

A fresh and vibrant salad featuring crispy-skinned salmon, massaged kale, crunchy broccoli, tart green apples, nutty Pecorino, and sliced almonds, all tossed in a zesty dressing.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Salad

Cuisine Mediterranean

Equipment

• 1 skillet

Ingredients

  

Salad

• 1 large salmon or trout fillet skin-on
• 4 cups kale chopped
• 1 cup broccoli florets chopped
• ½ green apple julienned
• ¼ cup shredded carrots
• 1/4 minced red onion
• ¼ cup sliced almonds
• ¼ cup shaved Pecorino cheese
• Salt & black pepper to taste
• 1 tbsp olive oil for cooking the salmon

Dressing

• 1/4 cup olive oil
• 1 tsp mayonaisse optional
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic minced
• Salt & black pepper to taste

Instructions

 

Prepare the Dressing

• In a small bowl, whisk together olive oil, mayonnaise, lemon juice, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Set aside.
• Massage the Kale
• Place chopped kale in a large bowl. Pour half of the dressing over the kale and massage it for 1-2 minutes until it softens.
• Sauté the Salmon
• Heat 1 tbsp olive oil in a pan over medium-high heat.
• Pat the salmon fillet dry with paper towels and season with salt and pepper.
• Place the salmon skin-side down in the pan and cook for about 3-4 minutes until the skin is crispy.
• Flip and cook for another 2-3 minutes, or until the salmon is cooked through. Remove from heat and let it rest for a minute.

Assemble the Salad

• In a large bowl, mix the kale,onions, add broccoli, julienned green apple, shredded carrots, sliced almonds, and shaved Pecorino
• Drizzle the remaining dressing and toss everything together.

Serve

• Plate the salad and place the crispy salmon fillet on top. Serve immediately.

Notes

For extra crunch, toast the almonds in a dry pan for 1-2 minutes.
Green apples add a refreshing tartness that balances the richness of the salmon. Alternatively, you can use kohlrabi
Pecorino offers a sharper, more complex flavour than Parmesan—adjust the amount to your taste.

Keyword kale, salmon