I’ve been having all the cravings for caesar salad lately and this Shredded Kale Salmon Caesar Salad hits the spot! This salad is packed with greens and a great way to use brussels sprouts that are still in season during the winter months. I love the addition of blackened salmon nuggets to add protein to this salad while keeping it light and delicious.

I’m always looking for new ways to switch up salads at home and this has been a recent favorite of mine! Caesar salad is such a good salad, plus they are so easy to make at home! While you can even make your own Caesar dressing (check out this one!), I keep it even simpler by using a store bought one that I like. One of the best parts is using a little leftover sourdough to make homemade croutons which is actually so easy to do and crisps up perfectly in the air fryer!

What you need for Shredded Kale Salmon Caesar Salad:

  • 1lb salmon
  • Shredded Kale
  • Brussels Sprouts
  • Slivered Almonds
  • Grated Parmesan Cheese
  • Caesar Salad Dressing
  • Sourdough
  • Olive Oil
  • Sea salt
  • Garlic powder
  • Avocado oil

Blackened salmon seasonings:

  • Chili powder
  • Paprika
  • Garlic powder
  • Onion powder
  • Oregano
  • Cayenne powder
  • Sea Salt
  • Black Pepper

How to make this salad:

  1. Start by finely chopping your Brussels sprouts (or you can buy bagged shredded brussels sprouts to keep it easier!)
  2. Cut up salmon into bite size pieces using a sharp knife.
  3. Combine all of the seasoning for the blackened salmon in a small bowl.
  4. In a bowl, mix the cubed salmon with the seasonings. Completely mix to coat.
  5. Chop up kale if needed.
  6. In a large bowl, add kale, shredded Brussels sprouts, slivered almonds and parmesan cheese.
  7. Using a small bowl, mix together sourdough pieces, olive oil, sea salt, pepper and garlic powder.
  8. Toss in the air fryer.
  9. Heat up cast iron skillet with avocado oil. Once hot, add salmon nuggets. Gently cook on both sides before removing from heat.
  10. Mix caesar dressing into the large bowl with kale and Brussels sprouts. Massage and mix together to completely coat with the dressing.
  11. Top with croutons.
  12. Serve and enjoy!

How to store your leftover caesar salad:

The best way to store any leftovers is in a sealed container in the fridge. Store the croutons separately so they don’t get soft and can be used in other ways during the week too. This salad works great for meal prep and if you want to pack this up to take with you for lunch, I love using these containers!

If you want to pair this salad, try doing this:

  • Use a different protein like chicken or crispy chickpeas to make it vegetarian
  • Serve it as a side with your dinner of burgers or pasta.
  • Bulk it up by adding quinoa or farro.
Shredded Kale Salmon Caesar Salad

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FAQs

How long does this salad last in the fridge?

This will last in the fridge for up to 2-3 days! For maximum taste, it’s best to let the dressing soak into the kale and shredded brussels sprouts before enjoying.

What Caesar dressing did you use?

I’ve used the Trader Joe’s Caesar dressing and Whole Foods 365 brand in this recipe. You can use any that you like or even make your own.

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Shredded Kale Salmon Caesar Salad

Shredded Kale Salmon Caesar Salad

Yield:
Serves 2

Prep Time:
7 minutes

Cook Time:
15 minutes

Total Time:
22 minutes

This Shredded Kale Salmon Caesar Salad is so simple to make and perfect for an easy weeknight dinner! The blackened salmon nuggets add a delicious protein to the salad while still being light.

Ingredients

  • 1lb salmon
  • 6 cups shredded kale
  • 3 cups shredded brussels sprouts
  • 1/3 cup grated parmesan cheese
  • 1/2 cup slivered almonds
  • 1/2 cup caesar salad dressing
  • 2 cups sourdough pieces
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • for the salmon seasoning:
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper

Instructions

  1. Start by finely chopping your Brussels sprouts.
  2. Cut up salmon into bite size pieces using a sharp knife.
  3. Combine all of the seasoning for the blackened salmon in a small bowl.
  4. In a bowl, mix the cubed salmon with the seasonings. Completely mix to coat.
  5. Chop up kale if needed.
  6. In a large bowl, add kale, shredded brussels sprouts, slivered almonds and grated parmesan cheese.
  7. Top with caesar salad dressing and toss to coat. Massage so it soaks into the greens.
  8. Using a small bowl, mix together sourdough pieces, olive oil, sea salt and garlic powder.
  9. Toss in the air fryer at 370 for 4-5 minutes. Flipping half way through.
  10. In a cast iron skillet, add avocado oil to heat up. Once hot, add the salmon nuggets. Gently cook on both sides before removing from heat.
  11. Prepare salads with shredded kale mix. Top with croutons, salmon nuggets and more grated parmesan.
  12. Enjoy!

Notes

You will have leftover salmon nuggets from this recipe.

until next time…