Salmon & Kale Salad with Habanero-Sesame Dressing
Salmon & Kale Salad with Habanero-Sesame Dressing

Salmon & Kale Salad with Habanero-Sesame Dressing

Level: Hard | Prep Time: 25 minutes | Cook Time: 10 minutes | Serves: 2

Enjoy Pasolivo’s Kale & Salmon Salad, packed with nutrient-rich kale, edamame, avocado, and crunchy pepitas, topped with perfectly broiled salmon. Tossed in a flavorful Habanero-Sesame Miso Dressing made with Pasolivo Habanero Olive Oil, Sweet Habanero Vinegar, and Bourbon Barrel-Aged Maple Syrup, this salad delivers a bold, spicy-sweet flavor while supporting brain and heart health.

Ingredients

Salmon

Salad

  • 2 cups kale, chopped (stems removed)
  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 2 scallions, sliced
  • 1/3 cup steamed edamame
  • 1/2 avocado, diced
  • 2 tbsp roasted pepitas
  • 1/2 tsp Pasolivo Spring Blend
  • 1 tsp sesame seeds (optional)

Habanero-Sesame Dressing

Preparations

  1. Pat salmon fillets dry and sprinkle with 1 tsp Pasolivo Kosher Flake Sea Salt.
  2. In a small bowl, combine the ingredients listed in the salmon section (not salmon itself).
  3. Place salmon in a shallow dish or zip-top bag and coat with the marinade. Let sit at room temperature for 10–15 minutes or refrigerate up to 24 hours for more flavor.
  4. In a large mixing bowl, combine the salad ingredients.
  5. In a separate small bowl, whisk together the dressing ingredients.
  6. Toss the salad with the dressing until the vegetables are evenly coated.
  7. Preheat oven to 400°F (or broiler on high).
  8. Place salmon skin-side down on a foil-lined baking sheet.
  9. Broil or bake for 6–8 minutes, until salmon is opaque and flakes easily. If salmon starts to blacken but isn’t fully cooked, finish in the oven at 350°F for 1–3 minutes.
  10. Divide salad among plates or bowls.
  11. Top each portion with a salmon fillet.
  12. Sprinkle sesame seeds on top if using.
  13. Serve immediately.
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