Crunchy Kale Salmon Slaw
This crunchy kale salmon slaw is made with kale, tahini, and lemon to create a tender, nutrient-dense salad. Massage kale to activate production of beneficial plant compounds!
Ingredients
- 4 oz kale, roughly chopped
- 2 oz spinach, roughly chopped
- 5 oz salmon fillet, crushed (recipe: https://tamonde.com/2026/03/10/yuzu-miso-salmon-ochazuke/)
- 1 small avocado, cut into pieces
- ½ shallot, sliced in circles
- ⅓ cup green onion, chopped
- 2 persian cucumbers, sliced
Crunch topping
- 2 Tbsp coconut flakes
- 2 Tbsp pistachios, crushed
- 2 Tbsp walnuts, crushed
- ½ tsp extra virgin olive oil
- ½ Tbsp parsley
- ⅛ tsp salt
- ¼ tsp pepper
Dressing
- ½ Tbsp miso paste
- ½ Tbsp garlic, minced
- 1 Tbsp tahini
- ½ Tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp salt
- ½ tsp black pepper
- 1 lemon, juiced
Garnish
- Sesame seeds
Instructions Start Cooking
- Wash the kale well and allow it to dry. Cut up the other ingredients.
- Make the crunchy topping by combining ingredients in a bowl then air fry at 330°F (166°C) for 5 mins, mixing halfway. Remove from the air fryer and allow it to crisp and cool. Make the dressing by mixing ingredients in a small bowl.
- Massage the kale and spinach in a large bowl with the dressing for 1-3 minutes until it shrinks and dressing is thoroughly incorporated.
- Add in remaining ingredients then mix until well combined.
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