LEMON DILL SALMON and KALE SALAD

This week I created the best Lemon Dill Tahini dressing, and I have so many foods I want to try it with, but I chose this easy but delicious no-cook summer salad. Lemon Dill Salmon and Kale Salad make a quick and easy meal perfect for summer when you want to be outside enjoying the sun.

This salad was simple, with just a few toppings. However, I had so many different items I wanted to add. If you have any other toppings, you would like to add to this salad or dressing, I will include them here.

A LOT MORE TOPPING OPTIONS

As you know, I prefer simple recipes. But if you would like to make this Salmon and Kale Salad fancier or have extra ingredients, these are the ingredients that will match the flavor profile.

Hard-boiled egg
Avocado
Croutons and toasted pita
Blistered tomatoes (see this Parsley Pesto Pasta technique)
Spinach replaces kale
Pasta (orzo, couscous, bowtie) or quinoa
Feta
Use tuna instead of salmon
You can also skip the greens and make it a salmon-and-bean salad like this Tuna & White Bean Salad

HOW TO STORE THIS LEMON DILL SILMON AND KALE SALAD – MEAL PREP

This salad is great for meal preparation. This dressing, beans, canned salmon and kale keep well in the refrigerator. The entire salad, including the dressing, should keep in the fridge for at least four to five days. I recommend keeping the dressing separate to ensure that the dressing doesn’t get absorbed into the beans and dry out.

WHY IS CANNED SALMON SUITABLE?

Canned salmon is a great option because it can be stored for up to a year and doesn’t need any preparation. You can also use fresh or smoked salmon for this recipe.

This quick and easy Lemon Dill Salmon & Kale Salad makes a great lunch option for summer heat when you don’t have time to cook.

Prep time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

INGREDIENTS

LEMON DILL TAHINI SESSING

1/4 teaspoon garlic powder ($0.02)
1/4 teaspoon onion powder ($0.02)
1/2 teaspoon 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 of lemon juice ($0.09)

SALAD

6 oz. Chop kale (1/2 a 12 oz. bag) ($1.60)
1 15oz. Cannellini beans ($0.49)
1 6oz. 1 6oz.
1/4 Red Onion ($0.11)

INSTRUCTIONS

Make the Lemon Dill Tahini dressing first. Mix the lemon juice, garlic powder, onion powder and dried parsley in a bowl. Stir or whisk until smooth.
Finely chop the kale. Rinse the cannellini beans and drain them. Drain the can of salmon. Slice the red onion thinly. Red onion can be too strong for some people. Soak them in ice water for a few moments to make them more manageable.
Fill each bowl with a few large pieces of chopped kale to make the salad. Add 1/3 cup of the cannellini beans, 1/3 can of salmon and a few slices of red onion to each bowl. Enjoy the Lemon Dill Tahini dressing drizzled over the top.