Tossed Greek Kale Salad with Salmon (Low-carb, Dairy-free, THM: S, Keto, Paleo)

Well, I thought Super Fuel Crunch Salad was my favorite salad ever but I'm going to have to say that this salad is right up there with it as of today. I have always loved the tossed Greek salads that you can order at restaurants, but truthfully, salad does more harm than good when it's drenched in Greek dressing. I'm not willing to give up the flavor and texture that a good tossed salad has, though. My favorite trick for getting the tossed salad taste without using tons of oil is to use MCT oil. A little MCT oil goes a long way in making greens silky and smooth. Yes, even kale. If you think you hate kale, then you're just like I used to be until I tried it with MCT oil, salt, and pepper. So delicious!

Like I always say in my salad recipes, make sure to chop all of the veggies in this salad really small! There's nothing worse than having to eat huge mouthfuls of lettuce or kale without all of the other flavors in the salad. It makes a world of a difference to get a little bit of every flavor in each bite.

Instead of mixing together a salad dressing, I just put the ingredients that I would've used right on top of the kale and massaged them all in. This saves a dirty dish and makes this salad so much easier to throw together!

I have linked some of the ingredients that I own down below. These products are tried and true and are the best value and quality that I have found.

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Tossed Greek Kale Salad with Salmon

Single serve.

Ingredients:

2 large handfuls of kale, chopped

1 large handful of spinach, chopped

1 tsp MCT oil

2 tsp lemon juice

2 tsp red wine vinegar

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp oregano

salt and pepper to taste

1/2 red bell pepper OR 1/2 tomato, diced

1 mini cucumber or 1/2 medium-sized cucumber, diced

2 TBSP diced red onion

6-8 kalamata olives, chopped

4-6 artichoke heart pieces canned in water, chopped

1/2 avocado, diced

1 piece of salmon, cubed or shredded

2 heaping TBSP nutritional yeast (optional but so yummy!)

Directions:

1. In a large salad bowl, combine the kale and spinach. Pour on the MCT oil, lemon juice, red wine vinegar, onion powder, garlic powder, oregano, and salt and pepper to taste. Using your hands, massage the dressing ingredients into the kale and spinach mixture.

2. Add the bell pepper or tomato, cucumber, red onion, olives, artichokes, avocado, salmon, and optional nutritional yeast. Toss to combine. Dig in and enjoy!

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