Salmon Salad with Lemon, Tahini Dressing
a super healthy but tasty salad
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: Family Food
Servings: 2
- 2 Salmon Fillets
- Juice and zest of a lemon
- 3 Tsp Honey
For the salad:
- 2 Handfuls of spinach
- 2 Handfuls of cherry tomatoes
- 2 Handfuls of chopped cucumber
- 1 Ripe avocado
For the dressing:
- 4 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Tahini
- 2 Tbsp Lemon juice
- 2 Tbsp Honey
- 1/2 Tsp Sea salt
Mix your lemon zest and juice with the honey and brush over the salmon fillets.
Bake for 15 - 20 minutes at 180C until cooked through.
Allow to cool.
Arrange your salad ingredients onto a bed of the spinach.
Make the dressing by whisking all of the ingredients together. It can take a while as the tahini is a bit slow to incorporate, but it will get there. Add a teaspoon or two of water if it's all too gloopy.
Pour over just before serving.
Calories: 965kcal | Carbohydrates: 49g | Protein: 43g | Fat: 69g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 684mg | Potassium: 1903mg | Fiber: 10g | Sugar: 31g | Vitamin A: 610IU | Vitamin C: 30.6mg | Calcium: 117mg | Iron: 4.2mg