February 8, 2024

Marinated Kale Salad with BBQ Salmon

Say hello to your new favorite lunch, Marinated Kale Salad with BBQ Salmon! It is so savory, fresh and a great way to get your daily dose of greens in while enjoying them too!

Kale has become my go-to choice for leafy greens, especially in salads, and for good reason! Not only is it packed with health benefits—think antioxidants, an abundance of vitamins and beta-carotene to name a few. But, it also supports eye health, weight management, heart health, and more. Its plentiful amount of micronutrients and antioxidants makes it one of the most nutritious greens on the market. In addition to all of its health benefits, I personally adore its texture, especially when properly marinated and dressed, it's simply perfection!

Now, you might be wondering why we marinate kale and how we marinate Kale. If you are, then you’ve come to the right place.

How to Marinate Kale and Why:

Venturing on the journey of marinating your kale may lead to a newfound obsession. This essential step in salad preparation when utilizing this leafy green is remarkably simple yet yields incredibly flavorful and tender leaves, plus you will be surprised at how easy it is to master!

Start by gently pulling the leaves off the stems, either by hand or with a knife, although I prefer the hands-on approach for a more personalized leaf size. I like my kale leaves to be medium to large rather than finely chopped for that extra texture. Afterward, give them a thorough wash, whether you prefer using a trusty salad spinner like the OXO or just rinsing them under cold water. Make sure to remove any stubborn dirt or debris. Once clean, give them a gentle pat dry and transfer them to your favorite salad bowl.

Now, it's time to dive into the marinating and massaging process! I rely on three key ingredients to achieve the best flavor and tenderize those tough kale leaves: truffle salt, freshly squeezed lemon juice, and high-quality olive oil. This trio packs a punch when combined, ensuring a delicious outcome.

Kale, known for its robust and fibrous leaves, can be a bit challenging to digest and chew if not properly marinated. To avoid any toughness, it's crucial to thoroughly coat the leaves with the marinade. Instead of relying on salad tongs, I recommend using your hands to really work the ingredients into every nook and cranny of the kale. Embrace the messiness - it's all part of the magic!

Once everything is well combined, pop the bowl into the fridge for at least 30 minutes before serving. This allows the kale to tenderize and chill, resulting in delightfully crisp, juicy, and tender leaves - an absolute delight!

Additional Ingredients in the Salad:

When it comes to selecting ingredients for the salad, I've found that keeping things simple really lets their natural flavors shine through, making it super fresh and organic. I wanted each component to complement the marinated kale without overpowering it, so I opted for grape tomatoes, canned chickpeas, and cooked farro. These choices offer a mix of textures and flavors that enhance the overall dish without stealing the spotlight from the kale.

As for the protein, I went with BBQ salmon because its savory flavor pairs perfectly with the tanginess of the lemon juice and the subtle truffle notes from the salt. It's like a flavor explosion that just works! Of course, you're welcome to switch things up with chicken, shrimp, or even skip the protein altogether. The chickpeas already provide a good source of protein, so you won't miss out on any nutrition. It's all about making it your own and enjoying every bite!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a comment below and let me know what you think! I would love to see your Pretty Plate and hear from you!

Marinated Kale Salad with BBQ Salmon

Say hello to your new favorite lunch, Marinated Kale Salad with BBQ Salmon! It is so savory, fresh and a great way to get your daily dose of greens in while enjoying them too!



  • 1 Bunch Kale, leaves removed from the stems
  • ½ Cup chickpeas, rinsed and drained
  • ½ Cup grape tomatoes, cut in half lengthwise
  • ½ Cup farro, cooked
  • Juice from half of a lemon
  • 2 TBSP good quality olive oil
  • 1 and ¼ - 1 and ½ TSP truffle salt (depending on how truffly or savory you want it to be)
  • 2 Salmon filets, rinsed and patted dry
  • BBQ seasoning of choice
  1. Remove your kale leaves from their stems and place in a bowl. Then, rinse in a salad spinner if you have one, if not just rinse and pat dry.
  2. Cut your lemon in half and squeeze the lemon juice all over the kale. Drizzle your olive oil over the kale and add your truffle salt. Using your hands, massage the juice, oil and salt into the kale leaves and mix well so the kale marinates into all of the liquids and salt. Set aside.
  3. Open your can of chickpeas and drain, then rinse. Add ½ Cup to the bowl of marinated kale.
  4. Cut your tomatoes in half and add about ½ or a little more if desired to the kale bowl.
  5. Cook your farro according to the package directions. When done, add ½ cup or more if desired to your kale bowl and save any excess.
  6. Mix all ingredients in the salad well and place in the fridge while you prepare your salmon.
  7. Rinse your salmon filets and pat dry.
  8. Preheat your oven to 400 degrees. Prepare a baking sheet with foil and non-stick spray.
  9. Place your salmon filets on your prepared baking sheet. Season and rub on your bbq seasoning all over to completely cover.
  10. Bake at 400 for 20 minutes. When done, remove from heat.
  11. Top your salad with your salad. Serve immediately.
  12. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!