Spicy Herbed Salmon Salad with Kale, Bacon, and Avocado

Well this is basically all I want to eat during the summer. OK, maybe not THIS specifically, but things LIKE this.



Big green salads loaded with fun things (like ripe tomatoes and avocados) and topped with some kind of protein. Usually salmon. If salmon is an option, I always get it.

Especially when prepared like this: quickly, simply, a little bit crispy, with loads of spicy herbs on top.

The recipe below makes two big servings (like if you're just eating this or four smaller ones (like if you're eating other stuff, too).

It all comes together quickly, too. The salmon broils up in the oven while you prepare the rest of the salad.

It's simple, it really is. But it tastes like something you'd be happy to pay for at a restaurant.

That's my favorite kind of thing.

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Loved this recipe? Here are three other Salad Recipes you might like:

• Brussels Sprouts Salad with Pecorino
• Kale Salad with Dates, Hazelnuts & Spicy Lemon Dressing
• Warm Brussels Sprouts Caesar Salad with Bacon Croutons

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Spicy Herbed Salmon Salad with Kale and Avocados
Serves 2-4

Ingredients
For the salmon:
2 8-10oz wild salmon fillets
1 tablespoon Tabasco (or similar) hot sauce
1 tablespoon extra virgin olive oil
2 teaspoons ancho chili powder
2 teaspoons ground oregano
1/4 teaspoon ground cayenne
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the salad
4 cups chopped kale
2 limes, juiced
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
Kosher salt and black pepper, to taste
1 cup cherry tomatoes, sliced
3 radishes, diced
2 ripe Hass avocados, sliced

4 strips of cooked bacon, chopped (optional)

Directions
Preheat broiler and line a baking sheet with foil.

Place salmon fillets on baking sheet and brush with Tabasco and olive oil.

In a small bowl, whisk together chili powder, oregano, cayenne, salt, and black pepper. Sprinkle onto salmon fillets and press lightly. Broil 10 minutes, or until cooked through or to desired doneness. Remove from broiler and let cool.

Make the salad: In a large bowl combine chopped kale, lime juice, olive oil, vinegar, salt, and black pepper. Use your hands to massage dressing well into the kale to tenderize it.

Add tomatoes and radishes, and toss well. Arrange on a platter, then top with avocado slices, broiled salmon cut into smaller pieces, and chopped bacon, if using.

Serve room temperature.