Kale & Rice Salad w/ Avocado & Salmon (GF)

No, no, no, don’t be all ‘That tough, leafy green stuff? Kale no’!

This Kale & rice salad may have humble beginnings (being made up of what was left over in the fridge) but it seriously is one of the best things I’ve had for lunch in a long time (possibly ever).

Kale & rice salad with avocado & salmon | Cake + Whisky

Naturally gluten-free, it’s a marriage of savoury, nutty, crunchy, creamy (…) flavours, all coming together in a symphony of colour.

Kale & rice salad with avocado & salmon | Cake + Whisky

Fresh, satisfying, incredibly beautiful and unbelievably simple, I promise you’ll be screaming ‘Kale yeah’ after the first bite!

Kale & rice salad with avocado & salmon | Cake + Whisky
Kale & Rice Salad w/ Avocado & Salmon (serves 2, GF)
  • a big handful basmati or wild rice
  • 2 big handfuls of raw kale, stalks removed, well washed and pat dried
  • 1/2 tbsp sesame oil
  • 1 avocado
  • 2 big slices smoked salmon
  • juice of 1/2 lemon
  • 2 tbsp sesame oil
  • a few dashes Tabasco
  • black sesame seeds and sliced spring onion to garnish
  • salt flakes, black pepper

1. Cook the rice according to packaging, then drain well and set aside to cool.

2. Place the kale, 1/2 tbsp of sesame oil and a good pinch of salt into a big bowl and massage for a few minutes. Add in the cooled rice and mix well, then share between two bowls or plates.

3. Make the dressing: In a small, clean jar, pour the lemon juice, Tabasco and remaining sesame oil. Put the lid on and shake vigorously until well combined. Taste-test and season accordingly with salt and pepper.

4. Peel, half, pit and slice the avocado. Use kitchen scissors to cut the smoked salmon into bite-sized pieces. Place both the avocado and salmon on top of the kale & rice salad.

5. Top with the dressing and garnish with black sesame seeds and sliced spring onion right before serving.

Kale & Rice Salad w/ Avocado & Salmon (GF)

Salmon + Lentil Salad

I got into the habit of packing my own lunch when I was at university.

Before that, I was lucky enough to attend schools which had decent-to-really-good lunch schemes (as most French schools do).

Salmon & Lentil Salad by Cake + Whisky

And then, all of a sudden, it was all tasteless pizza and pasta and salad bars that had seen better days and were quite frankly to expensive for what it was.

So I bought myself a few Lock Lock boxes and so my love for homemade salad lunches begun.

Salmon & Lentil Salad by Cake + Whisky

Most of my creations over the years have been guided by the seasons and whatever I find in my fridge.

There has been classic combinations and some more… creative ones and some have definitely been more successful than others.

Salmon & Lentil Salad by Cake + Whisky

This salmon and lentil salad definitely features amongst the former.

Hearty yet healthy, packed full of good fats and vitamins, it’s a super pretty and colourful packed lunch that’ll keep you full till dinner time.

Salmon & Lentil Salad by Cake + Whisky

So good you won’t want to share it with salmon else (so make sure you multiply the below quantities if needed!)

Salmon & Lentil Salad by Cake + Whisky

Salmon + Lentil Salad (serves one)


  • 60g uncooked Puy lentils
  • 1/2 small white onion, peeled and finely diced
  • 1 salmon fillet
  • 1/2 avocado, diced
  • Small handful shredded cabbage
  • 1 spring onion, finely sliced 
  • 1/4 lime
  • 1 tbsp dried cranberries 
  • Pinch of dried oregano 
  • Pinch of chilli flakes (I used Aleppo pepper)
  • Salt, pepper, olive oil

1. Prepare the lentils: Place the lentils into a small sieve and rinse under running cold water. Heat up a little bit of oil in a saucepan, then did the diced onion and cook until golden. Add the rinsed lentils into the saucepan. Add 300ml water and a little pinch of salt, then bring to the boil. Simmer for about 25 min, stirring regularly until the lentils are tender. Remove from the heat and allow to cool slightly.

2. Cook the salmon: Prehwat the oven to 180 C. Place the salmon fillet in the centre of a cooking foil square. Sprinkle with salt, pepper, chilli flakes and oregano, then close the foil up to form a parcel. Place onto a baking tray and bake for 20-25 min. Allow to cool slightly, then open up the foil parcel & flame up the fish.

3. Combine the cooked lentils, flaked salmon, diced avocado and shredded cabbage onto a plate.

4. Season with lime juice and olive oil as well as salt and pepper. Top with the dried cranberries and sliced spring onion and serve immediately or pack into a lunchbox and look forward to a healthy, colourful lunch!


Salmon & Lentil Salad by Cake + Whisky

Salmon + Lentil Salad