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Grilled Salmon Salad w/ Lemon-Tahini Dressing

Grilled Salmon Salad w/ Lemon-Tahini Dressing

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  • 2 salmon fillets grilled
  • baby spinach
  • cherry tomatoes
  • Bell peppers sliced
  • Cucumber sliced into rounds

*Lemon-Tahini Dressing*

  • 1 Tablespoon tahini
  • 2 large garlic cloves pressed
  • 1/2 teaspoon kosher salt
  • 1/4 cup freshly squeezed lemon juice approx 2 lemons
  • 1/3 cup extra virgin olive oil


  • Season salmon fillets with salt and pepper. Grill. Wash and chop the veggies.
  • Add tahini, garlic, salt in a small food processor. Pulse until blended. Gradually add in the lemon juice, then the olive oil.
  • *Leftover dressing can be refrigerated for a week. I noticed the next day of its thickened consistency. I added a bit of extra virgin olive oil to thin it up
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