Kale Salad with Sesame Salmon, Broccoli and Lemon Tahini Dressing

This recipe is inspired by Jennifer Lopez’s favorite lunch dishes: the first dish is a kale salad with pumpkin seeds, queso and a lemon and olive oil vinaigrette, and the second is salmon with broccoli, bell peppers and other veggies. With this recipe, I decided to mesh the two together and create my own healthy powerhouse lunch! Of course, I had to put a delicious spin on it: toasty sesame seeds. I coated the salmon in sesame seeds (everything seasoning is also welcome) and then added a tahini to our lemon and olive oil vinaigrette.

Some other twists simply based on what ingredients I had: I used feta instead of cotija cheese; flax seeds and pistachios instead of pumpkin seeds; and added fresh dill on top of the salmon for a bright, herbal finish. Serve it all up with a lemon wedge and bam, $35 salad from sweetgreen in the comfort of your own home!

If you’re vegetarian or vegan, skip the fish and you will still love this salad.

5 from 6 Reviews


Adjust Servings
Olive oil
Juice of 1/2 lemon
Fresh cracked black pepper
2fillets salmon
1/4cup sesame seeds
2 1/2cups broccoli florets
4cups raw kale
2tbsp flax seeds
2tbsp pistachios
1 shallot
2tbsp feta cheese
Fresh dill
Sesame seeds
Tahini Lemon Dressing
1tbsp tahini
3tbsp olive oil
Juice of 1 lemon
Lemon zest
1/2tsp salt
Fresh cracked black pepper