Warm Salmon Salad with Za’atar, Kale, and Cauliflower

This recipe is not as much a recipe as it is a template. I literally do some variation of this dish whenever I find myself tired and without leftovers. It comes together really quickly assuming that you have a few ingredients on hand or you can make a quick stop at the grocery store. It’s great in the summer because it doesn’t require you to use any heat and it’s light in the digestive system. It’s also a great way to make use of any veggies that you’ve made during meal prep. I encourage you to play around with the kinds of veggies, spices, and oils that you use to keep it exciting. Olives and capers can also be a great addition to your flavor profile. Have fun! 

Warm Salmon Salad with Kale and Cauliflower
Super easy and healthful salad.
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Cook Time
10 min
Cook Time
10 min
  1. 1 can of wild caught salmon (I used the Trader Joe's brand)
  2. Cauliflower florets (fresh or frozen will do)
  3. 2-3 T olive or avocado oil
  4. 1/4 fresh cilantro, chopped
  5. 1.5-2 T za'atar
  6. salt and pepper to taste
  7. fresh lemon juice to taste
  1. Steam cauliflower florets for about 10 minutes until softened to your liking. (You could certainly leave them with a bit of a crunch to add some texture)
  2. Steam kale to your liking.
  3. Drain the florets and kale in a colander and set them to the side.
  4. While the cauliflower is steaming, put canned salmon, cilantro, and seasonings (except for salt and pepper) in a large bowl.
  5. When ready, add in warm veggies and combine.
  6. Season with salt and pepper to taste.
  7. Finish with fresh lemon juice.
  8. Serve immediately for a warm variation or refrigerate if you'd prefer it cold.
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