Begin by thoroughly rinsing your Tuscan kale under cold water, then remove the tough stems and tear the leaves into bite-sized pieces.

Dice the red onion and scallion finely, and if using cooked or canned salmon, flake it into smaller pieces.

Combine all the prepped ingredients—salmon, sardines, onion, scallion, kale, and seeds—into a large mixing bowl.

In a separate bowl, mix together tahini, lemon juice, honey, and sea salt until smooth and creamy.

Pour the dressing over the salad bowl filled with chopped ingredients and gently toss until coated.

Let the salad sit for 5 to 10 minutes at room temperature to allow flavors to deepen.

Serve in individual bowls or a platter, garnished with extra pumpkin seeds or walnuts.