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.
- 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