Salmon Kale Caesar Salad

Serves 2 for an entree or 4 as a side ingredients


  • 1 bunch kale (~6 tightly packed cups), thick middle stem removed and leaves cut into bite sized pieces
  • 1 can (170g) Gold Seal Pink Salmon, drained


  • 1/2 cup 0% plain Greek yogurt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp parmesan cheese, finely grated + extra to top salad *optional
  • 1 large clove garlic
  • Juice of half lemon
  • Salt and pepper to taste

Crispy Capers & Homemade croutons

  • ½  demi ciabatta baguette, cut into bite sized cubes
  • 1/3 cup capers, drained
  • 2 Tbsp olive oil
  • Coarse Salt and Freshly cracked pepper to taste


  1. Preheat oven to 400F
  2. Combine bread pieces, capers, oil, salt and pepper in a medium sized mixing bowl, stir to coat evenly with oil and spices
  3. Line a baking sheet with parchment paper and lay the mixture out in a single layer. Bake for 10-12 minutes or until golden brown and crispy on the outside. Stir half-way through for even browning.
  4. Meanwhile, combine all salad dressing ingredients and whisk with a fork until well combined
  5. Add kale and salad dressing to a large mixing bowl, use tongs to mix well until leaves are evenly coated. 
  6. Plate the salad and top with capers and crouton mixture. Finish off with extra lemon, parmesan, salt and pepper to taste.

Tips and Tricks

Swap crispy chickpeas for croutons for a higher protein option