A delicious summer salad combining kale, grapes, parmesan, roasted almonds, and crispy salmon. Tossed with a simple lemon vinaigrette for a refreshing dish perfect for warm weather. Ideal for individual servings or easily adjustable for a party.
1: Massage the kale with the dressing and let it sit at room temperature for about 30 minutes.
2: For the crispy salmon, heat a good amount of avocado oil in a pan and cook the salmon with the skin-side up.
3: Cook each side of the salmon for 5-7 minutes to achieve a crispy exterior and medium-rare inside.
4: In a bowl, combine the massaged kale, grapes, parmesan, and crushed almonds.
5: Top the salad with the cooked salmon and serve.
