July 2, 2024

Kale Caesar Salad with Salmon

Recipe: Kelsey Nixon and Shea McGee

“The Kale Caesar Salad with Salmon recipe from Kelsey Nixon is a nod to classic Caesar salad but dressed up with perfectly cooked salmon and homemade croutons. It’s nutty from the parmesan and wild rice, with plenty of crisp, crunchy texture from a mix of lettuce and kale.” – Shea McGee


Caesar Dressing

  • 1/3 cup mayonnaise
  • 2 tsp dijon mustard
  • 2 garlic cloves, minced
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp white wine vinegar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup avocado oil
  • 1/2 cup grated parmesan cheese


  • 1 loaf of bread (about 12 oz.), cut in 3/4″ cubes
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp Italian parsley, chopped

Kale Caesar Salad with Salmon

  • 4 cups wild rice, cooked
  • 4 to 6 salmon filets
  • 1/2 lemon
  • 4 cups kale, chopped and stems removed
  • 4 cups romaine lettuce, chopped
  • 3/4 cup grated parmesan cheese
  • Caesar Dressing (see above)
  • 2 cups Croutons (see above)


Yield: 4 to 6

Make Caesar Dressing

  1. Combine mayonnaise, mustard, garlic cloves, lemon juice, white wine vinegar, Worcestershire sauce, kosher salt, cracked black pepper, oil and grated parmesan in small bowl or mason jar. Whisk or shake until well combined. Taste and adjust seasoning with additional salt and pepper. Store in airtight container or mason jar in refrigerator for up to 1 week.

Make Croutons

  1. Preheat oven to 375°F. Line large sheet tray with parchment paper; set aside.
  2. In large bowl, evenly drizzle or spray olive oil evenly over 1 loaf of cubed bread chunks. Then evenly sprinkle garlic powder, kosher salt and  cracked black pepper over the bread. Toss gently until well-combined.
  3. Spread the bread cubes out into a single layer on the sheet tray. Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cook for 15-20 minutes. Actual time will depend on the thickness of the cubes, so keep an eye on things to make sure they won’t burn.
  4. Remove from the oven, and let cool completely. Toss with 2 tablespoons chopped Italian parsley. *Use immediately, or store in an air-tight container for up to 1 week.

Make Salad and Salmon

  1. Season salmon with big pinch of salt and cracked black pepper. Heat large skillet over medium-high heat and place salmon filets skin-side-down.
  2. Cover and cook without turning for 5 minutes, or until skin browns. Flip and cook additional 2 minutes, depending on thickness, until salmon is cooked through. Transfer to plate and squeeze 1/2 lemon over cooked salmon; set aside.
  3. Combine kale, romaine and parmesan.
  4. Just before serving, dress with Caesar dressing and top with croutons. For serving: Transfer dressed salad to individual bowls and top with cooked wild rice and seared salmon.