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Lilly’s Table

 
 
© Lillys-Table.com Photo of Avocado Tahini Salmon Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Avocado Tahini Salmon Salad

from Avocado Tahini Salmon Salad, the Week of March 4, 2012

Creamy avocado tahini dressing substitutes nicely for the more common mayonnaise found in most salads such as these. You will most likely have leftovers of the Avocado Tahini Dressing, but it is delicious on other salads as well.

Ingredients

  • 1 avocado
  • ¼ cup tahini
  • ¼ cup water
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 carrot
  • 2 radishes, or a salad turnip
  • 8 ounces salmon, wild, cooked or canned
  • ½ teaspoon salt, more or less, to taste
  • 1 pinch black pepper, more or less to taste

Serving Size: 2 People

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Preparation Instructions

Cut the avocado in half and remove the pit. Scoop out the flesh and place in the blender. Add the tahini, water, olive oil and lemon juice. Blend until smooth. Scrape the sides periodically or add a splash of water if it is not blending easily. Ideally, you will want this to be a fairly thick dressing. Season with half the salt. Taste. Add more salt if necessary.

Shred the carrot and radishes into a bowl. Tear the cooked salmon into pieces or drain the can and toss with a fork in the bowl of veggies. Add a generous scoop of the avocado dressing. Toss lightly. Taste. Add salt and pepper to taste.

Please keep in mind that you will have about twice as much dressing as you may need. You could double the salmon or use the dressing for another salad.