A vibrant bowl of superfoods, full of texture and flavor. Healthy, delicious and easy to prepare, will make this kale quinoa and salmon salad one of your go to recipes. I have paired the kale quinoa salad with an Asian inspired miso dressing which you will absolutely love!
Do you know where your food comes from?
The beautiful thing about living in Byron Bay, is all year access to great produce and getting to visit some of the best Farmers Markets in the region. Instead of shopping at a crowded supermarket, we make it a fun family outing!
Nowadays children see everything bought in supermarkets, that’s why its so important for them to learn about where their food really comes from. This will not only help them make informed decisions about the food they eat but they will also learn at a young age how our purchase can support local economies.
For this kale quinoa salad with salmon and miso dressing recipe, we picked up all the fresh ingredients at the market. The plan was to head back home and prepare the salad for breakfast but by the time we got everything ready, it was time for lunch! With hungry grumbling stomachs, we did a quick photo shoot and then demolished the salad right after lol!
What are superfoods
Superfoods are extremely high in micronutrients like vitamins, minerals, antioxidants, enzymes and health fats. All of these are essential for our body to thrive as it fuels our body to fight against chronic diseases and other nutrient deficiencies. This salad is packed with Superfood and thats exactly why we love this recipe!
Kale has been around for a longtime but only in recent years it has gained so much popularity. Kale is an excellent source of vitamins, calcium and fiber. As a child, I remember having to eat mum’s kale and sausage stew. Yes, like any child, I didn’t want to eat it then but I now understand the importance of eating greens.
Salmon, has a high content of omega 3 fatty acids which lowers the risk of heart disease. Other superfoods in this recipe are avocados and quinoa. Quinoa is not only gluten free, it is also high in protein and contains antioxidants.
Due to the health benefits of this salad, at times we even eat it for breakfast.
How to make Kale Quinoa salad
Except for boiling eggs and preparing quinoa, there is hardly any cooking involved in making kale quinoa salad with salmon and miso dressing. Feel free to add or swap ingredients as per your liking. Similar to a poke bowl, the options are endless. Once you have washed and dried the kale, don’t forget to remove the ribs/stems before chopping it.
Mix the kale and quinoa in a bit of miso dressing and let it sit for sometime while you prepare the other ingredients. This will allow the kale to soften a bit, as crisp raw kale can be unpleasant to eat. Just before serving the salad, add the remaining ingredients beautifully around the kale quinoa salad.
How to make miso dressing
For the miso dressing I have used Asian ingredients that can be easily found in most supermarkets. The miso paste is the star of the dressing. Unless you get your hands on a high quality miso paste from Japan, use a standard white miso paste, light beige in colour and with a sweet taste. Using a fork or small whisk, mix the paste with chopped garlic, rice wine vinegar, soya sauce, grape-seed oil and sesame oil. Taste and adjust to your liking.
Tip: If you buy a jar of the pickled sushi ginger, add a bit of the liquid from the jar to the miso dressing. It adds flavor and gives it that extra sweet tangy taste
More Salad Recipes
If you enjoy salads as much as we do try our recipes in the salad section of our blog, here are a few:
They are one of our favourites.
This kale quinoa salad with salmon & miso dressing is an easy crowd pleaser. For a vegetarian option, you can swap the salmon with pan fried tofu or you can eat just as it is. Like we said, the options are endless!
So, give this healthy but yummy kale quinoa salad a try. Leave us a comment telling us what you thought of the recipe or if you made any changes.
Kale Quinoa Salad with Salmon and Miso Dressing
- mixing bowls
- small pot
for the salad
- 150 g quinoa
- 2 bunches kale
- 2 avocados
- 2 cucumbers, medium size
- 4 red radish
- 200 g cherry tomatoes, heirloom preferred
- 1 bunch coriander
- 200 g salmon fillet, skin off
- 4 free range eggs
- 40 g pickled ginger
for the miso dressing
- 60 g white miso paste
- 2 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp grape seed oil
- 1 tbsp brine/water from pickled ginger
- 1 large garlic clove
- 1 lemon
For the salad
- Cook the quinoa as per packet instructions in water for about 20 minutes, check doneness and strain through a fine sieve. Set aside to cool.
- Cook the eggs in boiling water for 6 minutes and refresh in ice cold water. Peel and set aside.
- Remove the ribs/stems from the kale and wash the leaves. Mix the kale and quinoa with a table spoon of the miso dressing before hand. Let the kale and quinoa sit in the dressing for at least 10 minutes to soften the leaves.
- With a peeler shave along the cucumber long slices and roll up each slice. Cut the tomatoes in quarters. Cut the avocado in half to scoop out the flesh with a spoon and then cut in large cubes. Shave the radish on a mandoline and store in cold water. Pick the coriander and set aside.
- Clean the salmon if needed and cut into dices. Add 1 table spoon sesame oil and season with salt. Place the salmon mix in a bowl. Chop a few slices from the radish to fine julienne. Decorate the salmon with the radish and serve a slice of lemon on the side.
- For plating up the salad place the kale and quinoa salad in a plate or a shallow bowl. Add the remaining ingredients beautifully around the salad. Cut the egg in half and place it on top of the salad, decorate with the radish, coriander and pickled ginger.
For the miso dressing
- Chop the garlic clove finely and place in a large bowl. Add the miso paste, remaining sesame oil, rice wine vinegar, soy sauce, grape seed oil and pickled ginger water. Mix well and don't forget to add 1-2 table spoons of the dressing to the kale and quinoa before hand to soften the leaves. Serve the the remaining dressing on the side.