Salmon Kale Salad with Greek Yogurt

Salmon Kale Salad with Greek Yogurt

A colorful and nutritious salad featuring fresh kale, tender salmon, and a creamy Greek yogurt dressing, perfect for any meal.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Dinner, Lunch, Salad

Cuisine: Healthy, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

Salad Ingredients

2 cups kale, chopped Massage before assembling
1 cup cooked salmon, flaked Can substitute with canned salmon
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 count avocado, diced Squeeze lemon on it to prevent browning

Dressing Ingredients

1/2 cup Greek yogurt Can substitute with regular yogurt
1 tablespoon lemon juice
to taste Salt and pepper
optional Olive oil For drizzling

Method

Preparation

In a large bowl, combine the chopped kale, cooked salmon, cherry tomatoes, red onion, and avocado.
In a small bowl, mix the Greek yogurt with lemon juice, salt, and pepper.
Drizzle the yogurt dressing over the salad and toss gently to combine.
If desired, drizzle with olive oil.
Serve immediately and enjoy!

Notes

This salad is versatile and can be served as a light lunch, dinner, or side dish. Pair it with whole-grain bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the yogurt dressing separate until ready to eat to maintain freshness.