Main Dishesbudgetbytes4.6
Lemon Dill Salmon and Kale Salad
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.
👥 3 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
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.
freshly cracked pepper ($0.03)lemon juice ($0.09)3 Tbsp
2
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.
red onion ($0.11)1/4
3
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!
red onion ($0.11)1/4
Nutrition Facts
calories
358.57 kcal
fat Content
13.73 g
serving Size
1 Serving
fiber Content
11.5 g
sodium Content
938.47 mg
protein Content
24.53 g
carbohydrate Content
34.9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...