Lemon Dill Salmon and Kale Salad

Method3 steps · about 15 min

1. 1

   Step 1: First, make the Lemon Dill Tahini (1/4 cup) Dressing. Add the garlic powder (1/4 tsp), onion powder (1/4 tsp), dried dill (1/2 tsp), dried parsley (1/2 tsp), salt (1/4 tsp), some freshly cracked pepper, tahini, warm water (1/4 cup), and lemon juice (3 Tbsp) to a bowl and whisk or stir until smooth.

   Uses 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 black pepper, to taste · 1/4 cup tahini · 1/4 cup warm water

   
2. 2

   Step 2: Wash and finely chop the kale (6 oz). Rinse and drain the can of cannellini beans. Drain the canned salmon. Thinly slice the red onion (1/4). If red onion tends to be too strong for you, soak them for a few minutes in ice water to mellow them out.

   Uses 6 oz chopped kale · 1 15-oz can cannellini beans · 1 6-oz can salmon · 1/4 red onion · Ice water for optional onion soaking

3. 3

   Step 3: To build three salads, divide the prepared kale among three bowls. Top each with one-third of the drained cannellini beans, one-third of the drained canned salmon, and a share of the sliced red onion. Drizzle the prepared Lemon Dill Tahini Dressing over the salads and enjoy.

   Uses prepared kale, drained beans/salmon and sliced onion · lemon dill tahini dressing