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Summer salad, salad with salmon, potato, herb tahini dressing, Nicosia Salad with Salmon

Salad with grilled Salmon & Herb Tahini Dressing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 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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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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