SUMMER SALAD WITH GRILLED SALMON & HERB TAHINI DRESSING

This Summer Salad with Grilled Salmon and Herb Tahini dressing is a celebration of the season's flavors and textures. The tender grilled salmon with crisp greens, fresh vegetables, Castelvetrano olives and a flavorful herb tahini dressing create a dish that not only tandalizes the palate but also nourishes the body. What better way to celebrate the seasons bounty with a Fresh Salmon Salad with Tahini Dressing! A perfect light summer meal that makes you feel good!

Seasonal Salad featuring grilled Salmon and Tahini Herb Dressing. The tender grilled salmon adds a burst of orotein and omega-3 fatty acids, while the crisp vegetables and vibrant herbs provide freshness and crunch. Tossed together with a creamy herb tahini dressing, every bite is a symphony of taste and nutrition. Wheter enjoyed as a light lunch or satisfying dinner, this salad is sure to become a favorite during the sunny days of summer. Cheers to summer dining at its finest!

Create this Summer Salad with Grilled Salmon

Making this abundant summer salad is simple. All you need is fresh salmon, potatoes, and lots of fresh salad greens anf vegetables. The salmon gets seasoned with a dilicious blend of spices and herbs, then cooked to your liking in a hot skillet. I also boiled some baby potatoes to make this salad more filling. Then, I chopped up a bunch of fresh vegetables such as cucumbers, tomatoes, onions, sweet peppers and avocado. For my salad greens I opted for a nice crisp Romaine lettuce. Once your salmon and potatoes are cooked, it's time to assemble the salad! Lettuce, salmon, potatoes, fresh vegies and sliced avocado. All topped off with a generous serving of my herbed tahini dressing that I had already made before.

This fresh salmon salad with herbed tahini dressing makes a great light and healthy dinner option. The best part is that it can be all done in just under 30 minutes!

Serving suggestions? I think a nice cold Citrus Peach Ice Tea would go great with this?

Herb Tahini Dressing Recipe:

Ingredients:

• ½ glove garlic - minced (or 1 small clove garlic)
• ½ cup fresh mixed herbs - cilantro, tarragon, thyme, mint, chives are great options
• ⅓ tsp sea salt - little less than ½ of tsp.
• dash pepper
• ¼ cup tahini
• 2 tbsp greek yoghurt - I like the Faye brand 2%, or 5%
• ¼ cup water
• juice of half a lime

Instructions:

1. Make the dressing: To a food processer add garlic, fresh herbs, salt, pepper, tahini, joghurt and water. Pulse blend until creamy. Add lemon juice on the end, and give it a quick blend. Fill dressing into a saucer.

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Other Fresh Salads

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GRILLED STEAK SALAD WITH ARTICHOKE AND CREAMY BALSAMIC DRESSING

NICOISE SALAD

Recipe

Salad with grilled Salmon & Herb Tahini Dressing

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Author: Hello Ani

A beautiful, healthy Summer Nicoise Salad with grilled Salmon, and a creamy herbed tahini dressing. A perfect light summer meal that makes you feel good!

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US Customary - Metric

Ingredients

HERBED YOGHURT TAHINI DRESSING

• ½ glove garlic - minced (or 1 small clove garlic)
• ½ cup fresh mixed herbs - cilantro, tarragon, thyme, mint, chives are great options
• ⅓ tsp sea salt - little less than ½ of tsp.
• dash pepper
• ¼ cup tahini
• 2 tablespoon greek yoghurt - I like the Faye brand 2%, or 5%
• ¼ cup water
• juice of half a lime

SALMON

• 3 pieces of salmon filets
• season with salt & pepper
• 1 tablespoon dried oregano
• 3 tablespoon fresh parsley
• 2 tablespoon olive oil
• juice of half lime
• ¼ teaspoon red pepper flakes - optional

ASSEMBLE SALAD

• 9 to 10 small creamer potatoes - boiled, then halfed (I had a mix of white, red & purple potatoes)
• 1 avocado
• 1 head romaine lettuce - or any other
• ½ yellow bell pepper - cut into thin rounds
• ½ cup green olives - I used unpitted castelvetrano olives
• 2 mini cucumbers - sliced
• 2 garden tomatoes - quartered
• a few slices of red onion - thinly sliced

Instructions

• 1. Bring baby potatoes to a simmer on medium heat until soft, about 10 minutes.

  2. Make the dressing: To a food processer add garlic, fresh herbs, salt, pepper, tahini, joghurt and water. Pulse blend until creamy. Add lemon juice on the end, and give it a quick blend. Fill dressing into a saucer. Set aside.

  3. Make a quick marinade paste for the salmon by combining dried oregano, finely chopped parsley, olive oil, lime juice, and a dash of red pepper flakes. Season the salmon filets with salt and pepper, then top with the herb mixture.

  4. Add a litte oil herb mixture to a skillet. Grill salmon on medium to medium-high heat on both sides. About 8 to 10 minutes.

  5. Assemble the Salad. Wash, dry, and cut all vegetables as mentioned above. Arrange lettuce on a salad platter, top with all remaining vegetables. Cut grilled salmon into small pieces and place on top of salad. Drizzle salad dressing over. Enjoy!

Nutrition

Calories: 378kcal | Carbohydrates: 24g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 364mg | Potassium: 1185mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1543IU | Vitamin C: 54mg | Calcium: 80mg | Iron: 3mg

COURSE: Salad

CUISINE: American

KEYWORD: Nicoise Salad with Salmon

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