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Kale and samon sald with bright napking on rock in camp

Kale and Smoked Salmon Camp Salad

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This easy smoked salmon camping salad combines tender wheatberries, crunchy walnuts, hard-boiled eggs, feta, and a bright lemon vinaigrette for a protein-packed camping lunch or river-trip meal. Serve it in wraps, pitas, or on its own.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
4 cups packed kale, washed, trimmed, and chopped 1 cup cooked wheatberries 8 oz smoked salmon, chopped 1/2 cup red onion, diced 3/4 cup walnuts, roughly chopped 2 hard-boiled eggs, chopped 1/2 cup feta cheese, diced or crumbled 1 cup cherry tomatoes, halved 1/3 cup lemon vinaigrette

Lemon Vinaigrette

1/3 cup fresh lemon juice 1/3 cup olive oil 2 tsp Dijon mustard 1/2 tsp minced shallot 1/2 tsp salt 1/2 tsp black pepper

Instructions

  1. Whisk together all vinaigrette ingredients.
  2. Combine kale, wheatberries, smoked salmon, onion, walnuts, eggs, feta, and tomatoes in a large bowl.
  3. Toss with the vinaigrette until evenly coated.
  4. Serve in pita pockets, tortillas, or lettuce wraps.

Notes

Complete all prep before your trip. At your lunch stop, simply combine the ingredients in a large bowl, toss with vinaigrette, and serve in wraps or pitas. This reduces on-river assembly to about 10 minutes.

  • Precook the eggs and wheatberries
  • Buy pre-washed, stemmed kale and leave in original packaging
  • Pre-make the vinaigrette and store in a screw-top container
  • Dice the onions and place in a zip-lock bag or container
  • Leave cherry tomatoes in original packaging
  • Leave feta in its original packaging
  • Store all ingredients in your camp cooler until it’s time to assemble the salad

In camp, simply chop the salmon, slice the tomatoes lengthwise, and combine everything in a large bowl.

  • Author: Michele Crockett
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes (for wheatberries and eggs, cooked ahead of the camping trip)
  • Category: Lunch
  • Method: Boiling
  • Cuisine: American