5.0 from 6 votes
Loaded Summer Salmon Salad with Creamy Tahini Vinaigrette
Our Loaded Summer Salmon Salad is a delicious entree salad that uses fresh seasonal produce! It's filled with flaky salmon, bacon, charred sweet corn, juicy white peaches, creamy avocados, and so much more. It's finished with a creamy tahini vinaigrette. A fresh salad ew love eating all summer long!
Prep Time
14 mins
Cook Time
14 mins
Total Time
20 mins
Servings: 4
Calories: 756 kcal
Course:
Main Course , Salad , Lunch
Cuisine:
American
Ingredients
tahini vinaigrette
- 2 heaping tablespoons Tahini
- 1 teaspoon honey
- ½ lemon, juiced
- 6 tablespoons extra virgin olive oil
- salt and pepper to taste
salad
- 2 tablespoons extra virgin olive oil
- 12 ounces boneless, skinless wild-caught salmon
- 2 ears sweet corn
- 2 romaine hearts, ends removed and thinly sliced
- 2 avocados, peeled, pitted and chopped
- 3 strips cooked bacon, chopped
- 1 large white peach, pitted and thinly sliced
- ⅔ cup shredded fontina
- 2 green onions, thinly sliced
Instructions
- In a small bowl whisk together tahini, honey and lemon juice. While continuing to whisk together, add oil, in a slow and steady drizzle until fully incorporated. Season with salt and pepper. Set aside.
- Pre-heat broiler to high. Place salmon and corn onto a baking sheet and drizzle with oil. Season generously with salt and pepper.
- Place under broiler for 1 minute, until corn has charred on one side. Turn corn and broil for an additional minute. Remove corn and broil salmon for an additional 5 to 6 minutes or until salmon has just cooked through. Remove from heat, slice kernels from cob and shred salmon fillet.
- To assemble: Pour ¼ cup vinaigrette into the bottom of a mixing bowl and toss top with romaine. Toss together until romaine is evenly coated. Transfer romaine onto a large platter. Top dressed romaine with salmon, corn, bacon, chopped avocados, sliced peach, shredded cheese, and sprinkle entire salad with green onion. Drizzle more vinaigrette over salad, lightly season with salt and pepper and serve.
Cup of Yum
Nutrition Information
Calories
756kcal
(38%)
Carbohydrates
27g
(9%)
Protein
28g
(56%)
Fat
62g
(95%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
Monounsaturated Fat
37g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
296mg
(12%)
Potassium
1304mg
(37%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
5587IU
(112%)
Vitamin C
25mg
(28%)
Calcium
186mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 756
% Daily Value*
| Calories | 756kcal | 38% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 62g | 95% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 296mg | 12% |
| Potassium | 1304mg | 28% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 5587IU | 112% |
| Vitamin C | 25mg | 28% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.