Seared Salmon & Kale Salad with Mango
Tangy Avocado Dressing, Tomato, Scallion
- Fish
- Milk
This colorful salad is the perfect day-off meal for any mom in your life, ready in just 15 minutes. You’ll sear salmon and serve it atop kale salad with juicy tomato and mango in a creamy, tangy avocado dressing brightened up with a splash of mango juice. With a garnish of zippy scallion greens and squeeze of lemon, your work is done—and the grade? A+!
Ingredients
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Fry Seasoning
1 unit
Lemon
2 unit
Scallions
1 unit
Mango
4 ounce
Kale
1 unit
Tomato
4 tablespoon
Guacamole
3 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Pat salmon* dry. Drizzle with oil; season all over with half the Fry Seasoning (all for 4), salt, and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly. • Transfer to a plate. TIP: While salmon cooks, move to Step 2!
• Wash and dry produce. • Quarter lemon. Drain juice from mango into a small bowl and set aside. Remove any large stems from kale; chop if desired. Slice tomato into rounds.
• Place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil until leaves are tender, 1 minute. • In a small bowl, mix guacamole, sour cream, 2 TBSP mango juice, juice from one lemon wedge (4 TBSP mango juice and two wedges for 4), salt, and pepper. TIP: Add water or mango juice 1 tsp at a time to thin out dressing if needed. • Add tomato, mango, and half the dressing to bowl with kale; toss.
• Thinly slice scallion greens (save whites for another use). • Top kale salad with salmon. Drizzle with remaining dressing. Garnish with scallion greens. Serve with remaining lemon wedges.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the fresh, colorful mix of salmon, kale, and mango, though some found it needed more seasoning or acidity 🍋.
- Ease of prep: Quick and simple to make, with clear instructions for perfectly cooked salmon in just 15 minutes.
- Suggestions: Consider adding nuts for crunch, using fresh mango instead of canned, and removing tough kale stems before chopping.
- Portions: Some felt the salmon pieces were small; adding extra veggies like bell peppers or carrots can bulk up the salad.
- Dressing: The avocado-mango dressing was a hit for most; try adding extra lemon juice or herbs for more zing.
Reviews from our home cooks
Delightful! The salmon was fresh and its accompanying seasoning well-thought out. The cooking instructions were timed to perfection as the salmon was juicy and delicious. We used Meyer lemon-infused olive oil on the kale which married nicely with your dressing. And the tasty mango was a tasty culinary treat for the salad. It can be hard to make fresh kale tasty but you did this to perfection. We loved this meal-it tasted like real, whole foods (i.e. not processed). This was a quick and easy recipe too.
One of the best and Salmon! Delicious I love the recipe. I love the food, and I added an avocado or half an avocado, which definitely added more, but it was fine without it. That dressing with kale is good. I added the whole onion, spring spring onions.
Delicious and refreshing with the mango! I think the seasoning on the salmon burns too easy but still delicious!
This looked way better than it turned out. The dressing was all wrong for this. Tasty but not right. There were not enough mango chunks to the kale ratio. I would have preferred to have topped the salmon with the mango but didn't realize how lost they were going to get in the salad. Possibly add a nut to the salad as well - add some different texture to the dish.
Salmon was delicious, I thought the kale salad would be bitter. Tossing the kale leaves with olive oil made a big delicious different.
Good flavor with mango and dressing to offset potential bitterness of the kale
This was delicious! I really liked the mango, guacamole dressing. The tomatoes with the kale were fresh and very tasty with the crispy salmon on top.
The salmon was delicious and the kale salad made a nice bed for it. The guacamole dressing was a nice change of pace from my normal salmon dressing.
It's hard to like kale ha--but this recipe made it so much more palatable. I probably put a little too much olive oil in it.
Best if left to marinade for an hour or so. It helped to soften the kale and meld the flavors together. Made a great lunch for two!
