Salmon Salad with Tahini Dressing

Healthy eating doesn't have to break the bank. This salmon salad is high in vitamin D, protein and fiber and makes a great side or main entrée.
Course Salad
Servings 6


  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/2 tsp dried dill
  • 1/2 tsp tsp dried parsley
  • 1/4 cup tahini *can substitute hummus for tahini
  • 1/4 cup water
  • 2 Tbsp lemon juice
  • 6 oz. chopped greens of choice (spinach, kale, etc.)
  • 15 oz. cannellini beans
  • 6 oz. canned or fresh salmon
  • 1 bell pepper, diced
  • 1/2 cup feta cheese, crumbled *can substitute cheese of choice


  • Make the dressing first by whisking together all of the herbs and spices, including the salt, with the tahini, warm water and lemon juice. Set aside.
  • Chop the greens to desired size, and place in a large bowl.
  • Dice the bell pepper and add to the greens.
  • Drain and rinse the cannellini beans, and drain canned salmon. Add both to the bowl.
  • Add the crumbled feta to the salad mix.
  • If eating right away, add the dressing to the salad mix and toss until well incorporated. If saving for later, wait to add the dressing until ready to serve.
  • Refrigerate leftovers within 2 hours.


Keyword dressing, salad, salmon, side, tahini