Lemon Dill Salmon and Kale Salad

Name: Lemon Dill Salmon and Kale Salad
Prep time: 15 min
Total time: 15 min
Yield: 3 serving
Ingredients: 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/2 tsp dried dill; 1/2 tsp dried parsley; 1/4 tsp salt; freshly cracked pepper; 1/4 cup Tahini; 1/4 cup warm water; 3 Tbsp lemon juice; 6 oz. chopped kale (1/2 of a 12oz. bag); 1 15oz. can cannellini beans; 1 6oz. can salmon; 1/4 red onion

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
3
Calories
35857 kcal
Course
Salad, Lunch, Dinner
Cuisine
American

Lemon Dill Salmon and Kale Salad

Nancy Wheeler

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This super simple Lemon Dill Salmon and Kale Salad is a fast, convenient, and filling lunch for hot summer days when it's too hot to cook.

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Ingredients

Servings

Lemon Dill Tahini Dressing

1/4 tsp garlic powder $0.02
1/4 tsp onion powder $0.02
1/2 tsp dried dill $0.05
1/2 tsp dried parsley $0.05
1/4 tsp salt $0.02
freshly cracked pepper $0.03
1/4 cup Tahini $0.75
1/4 cup warm water $0.00
3 Tbsp lemon juice $0.09

Salad

6 oz. chopped kale (1/2 of a 12oz. bag) $1.60
1 15oz. can cannellini beans $0.49
1 6oz. can salmon $3.59
1/4 red onion $0.11

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Instructions

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!