Modern Kale Caesar Salad with Salmon and Lemon Tahini Dressing

This is an easy, quick and modern take on a traditional Caesar salad. Topped with our “Best Ever 7 Minute Salmon” for the win! Serve for lunch or dinner.⁣

Serves 4⁣


1 lb. salmon⁣
2-3 Tbsp avocado or olive oil⁣
1-2 Tbsp lemon juice, freshly squeezed⁣
¼ cup brown sugar⁣
Kosher salt⁣
Black pepper⁣

8 cups kale or favorite salad greens⁣
2 avocados, pit removed and sliced⁣
2 heirloom tomatoes, cubed⁣
Olive oil⁣
Onion powder and garlic powder (optional)⁣

2/3 – ¾ cup avocado mayonnaise or regular mayonnaise⁣
¼ cup lemon juice⁣
¼ cup tahini⁣
Salt and pepper to taste⁣
1 Tbsp Penzey’s Foxpoint seasoning or another Italian blend⁣
2-3 Tbsp olive oil⁣

Cut salmon into 4 individual filets. Place on a baking sheet, covered with foil or sprayed with non-stick cooking spray. Drizzle oil and lemon lightly over each filet (about 1-2 tsp on each). Season with kosher salt and pepper. Sprinkle brown sugar lightly over each filet (about 1 Tbsp on each). Broil on top rack of oven for 6-7 minutes.⁣

While salmon is cooking, prep croutons. Cut baguette into two halves, cutting down the middle lengthwise. From there, cut into small cubes, roughly 1” squares. Spread bread cubes on a baking sheet, sprayed with non-stick cooking spray. Drizzle olive oil over bread. If desired, you can also sprinkle with onion powder or garlic powder for some extra flavoring. Remove salmon from oven, turn heat down to 425 degrees. Cook bread cubes roughly 8-10 minutes or until golden brown. ⁣

While croutons are baking, prepare salad and dressing. In a large bowl, combine kale or salad greens, sliced avocado and quartered tomatoes. Set aside.⁣

For dressing, blend together first five ingredients (mayonnaise through seasoning) in a food processor or blender. Slowly add olive oil to emulsify. Drizzle 1/3 cup of salad dressing over salad and gently toss. Extra can be served on the side or saved up to one week in an airtight container in refrigerator.⁣

Prior to plating salad, place a small amount of dressing on the bottom of each plate. This gives a nice flavor throughout without weighing down the salad greens. Top with dressed salad on each plate. Top with 1 salmon fillet and a few croutons. Enjoy!

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