LEMON DILL SALMON AND KALE SALAD
I created the most delicious Tashi Dressing with Lemon Dill this week. I have a huge list of dishes I’m excited to drizzle over. My first option was this light but satisfying summer salad recipe requiring no cooking. It’s a great summer salad that’s easy to make. Lemon Dill Salmon and Kale Salad uses its convenience with canned salmon and makes an easy and quick recipe for those hot moments in summer when you only want to enjoy the outdoors!
This salad was simple, with just a couple of toppings. However, had plenty of various ingredients I wanted to add there. I plan to add an assortment of great toppings with this salad and the dressing in case you have them in your pantry and want to go all out!
OTHER TOPPING OPTIONS
I tend to make things simple, but if you are looking to go more extravagant with the Salmon with Kale Salad or happen to have a few additional ingredients that must be utilized, There are a few other ingredients that can be used to create the taste profile of the dish:
Hard-boiled egg
Avocado
Pita or toasted croutons
Tomatoes with blisters (see the procedure described in the recipe for Pesto Pasta with Parsley recipe)
In place of Kale, you can use spinach instead.
Pasta (orzo, couscous, bowtie) or quinoa
Feta
Tuna as a substitute for salmon
You can leave the greens out altogether and cook a simple salad of salmon and beans, such as the one below. Tuna with White Bean Salad
HOW TO STORE THIS LEMON DILL SALMON AND KALE SALAD FOR MEAL PREP
This salad is an excellent choice recipe for meal preparation. Kale is highly durable in the refrigerator, as do canned salmon, beans, and this dressing. I believe that the whole salad, with or without the sauce, will be perfectly able to last in the fridge for about four or five days. I recommend keeping the sauce in a separate container to ensure it isn’t absorbed by the beans and dries out.
WHY CANNED SALMON?
I like using canned salmon as it’s shelf-stable and doesn’t need any prep, and you can have it in the fridge for quick meals. This being said, you can also use fresh cooked salmon and even salmon smoked for this recipe.
INGREDIENTS
Lemon Dill Tahini Dressing
14 tsp of garlic powder ($0.02)
1 Tbsp onion powder ($0.02)
12 tsp dry 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 of warm water ($0.00)
Three tablespoons Lemon juice ($0.09)
Salad
- 6 oz. chopped Kale (1/2 of 12oz. bag) ($1.60)
- 1 15oz. can of cannellini beans ($0.49)
- 1 6oz. Can salmon ($3.59)
- 1/4 onion red ($0.11)
INSTRUCTIONS
Make your Lemon Dill Dressing. Incorporate the powdered onion, garlic, dried parsley, dried dill, salt, fresh cracked pepper, warm water, and lemon juice into the bowl. Whisk or stir until it is smooth.
Wash and chop finely Kale. Clean and empty the container of cannellini beans. Remove the canned salmon. Cut the red onion into thin slices. If you find red onions too intense for you, take them in for several minutes in ice water to soften them.
To make the salad Fill each bowl with two large handfuls of chopped Kale. Then, top with 1/3 cannellini beans, 1/3 of the salmon you can cook, and a few pieces of red onion. Sprinkle with the Lemon Dill Tahini Dressing over the top, and then take a bite to
