Lemon Dill Salmon and Kale Salad
A chilled, protein-packed salad pairing flaked salmon with massaged kale and a bright tahini-lemon dressing. Requires no cooking and comes together in minutes, making it ideal for hot weather.
A chilled, protein-packed salad pairing flaked salmon with massaged kale and a bright tahini-lemon dressing. Requires no cooking and comes together in minutes, making it ideal for hot weather.
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First, make the Lemon Dill Tahini Dressing. Add the garlic powder, onion powder, dried dill, dried parsley, salt, some freshly cracked pepper, tahini, warm water, and lemon juice to a bowl and whisk or stir until smooth.
Wash and finely chop the kale. Rinse and drain the can of cannellini beans. Drain the canned salmon. Thinly slice the red onion. If red onion tends to be too strong for you, soak them for a few minutes in ice water to mellow them out.
To build the salad, fill each bowl with a couple large handfuls of the chopped kale. Top with 1/3 of the cannellini beans, 1/3 of the canned salmon, and a few slices of red onion. Drizzle the Lemon Dill Tahini Dressing over top and enjoy!
Store dressed salad in an airtight container up to 1 day; prep components separately and assemble with dressing right before eating for best texture.
Yes. Pan-sear or bake 6 oz. salmon, cool, and flake before adding to the salad.
Chop kale, sprinkle with a pinch of salt, then rub and squeeze it between your hands for 1–2 minutes until it softens and darkens.
Yes. Prepare components separately, store in airtight containers up to 2 days, and dress just before serving to prevent wilting.
Substitute Greek yogurt or mayo in equal measure; adjust lemon juice to taste.
Yes, all listed ingredients are naturally gluten-free.
