Top down view of salmon and avocado salad with kale, eggs and lemon wedges in white bowl, and salad dressing, crispy kale and green cloth in background.

Salmon Avocado Salad with Crispy Kale

This nutritious salmon avocado salad with crispy kale comes with a simple zesty lemon dressing.  The post also includes instructions for making crispy kale.
Course Lunch, Salad
Cuisine International
Keyword avocado, salad, salmon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Monika Dabrowski


  • 200-250 g salmon cooked
  • 2 small or 1.5 large avocados peeled, deseeded, cubed or sliced
  • 100 g kale thinly sliced, tough middle bit removed
  • 2 hard boiled eggs peeled, halved or chopped

For the Lemon Dressing

  • 3 tbsp good vegetable oil plus 1 for roasting the kale
  • 2 tbsp mayonnaise
  • 1 tbsp yogurt/Skyr
  • 2 tbsp lemon juice plus zest of 1/2 lemon
  • Sea salt and pepper to taste


  • Preheat the oven to 350 F/ 180 C/gas mark 4. 
  • Make the dressing by combining all the ingredients and stirring until smooth. Season to taste and refrigerate.
  • Make crispy kale by spreading the chopped kale over a large baking sheet lined with parchment paper. Season and drizzle with 1 tablespoon of the oil, then rub the kale between the palms of your hands to ensure it’s coated in oil evenly. Spread over the sheet again (the leaves shouldn’t overlap each other) and bake in the centre of the oven for 8-10 minutes. Remove from the oven half way through and give a gentle stir. The kale is ready when it starts turning brown around the edges (take care not to let it brown too much) and makes a rustling sound when you touch it. Remove from the oven and set aside to cool (5 minutes should suffice).
  • To make the salad combine the salmon with avocado and eggs, season lightly and drizzle over the dressing. Scatter the crispy kale over the whole thing and serve.


Add the crispy kale to the salad after you’ve drizzled the dressing over the salad, just before serving (to ensure it stays crispy).