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Greek Salmon Salad with Tahini Yogurt Dressing

RatingDifficultyBeginner

An easy to prepare Salmon Salad that's rich in Omega 3 fatty acids and protein, plus low carb veggies to keep you feeling fuller for longer.

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Greek Salmon Salad with Tahini Yogurt Dressing
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
Salmon
 4 oz Skin on Wild Caught Salmon Fillets
 ½ tsp Dried Dill
 ½ tsp Dried Oregano
 ¼ tsp Granulated Garlic
 Koser Sea Salt and Fresh Ground Black Pepper, to taste
Tahini Yogurt Dressing
 ½ cup Plain non-fat Greek yogurt (or coconut yogurt if dairy-free)
 1 tbsp Tahini
 1 Lemon, juiced
 ¼ tsp Ground Cumin
 ¼ tsp Dried Dill
 ¼ tsp Granulated Garlic
 ¼ tsp Coriander
 Kosher Sea Salt and Fresh Ground Black Pepper, to taste
Salad
 6 cups Chopped Romaine Lettuce
 ⅓ cup Thinly Sliced Red Onion
 ⅓ cup Kalamata Olives
 2 oz Goats Cheese or Feta Cheese (cubed)
 1 cup Diced Cucumber
 ½ cup Cherry Tomatoes, halved
 1 tsp Red Wine Vinegar
 ¼ tsp Dried Oregano
 ¼ tsp Dried Dill
 Kosher Sea Salt and Fresh Ground Black Pepper, to taste
1

Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.

2

In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.

3

In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.

4

On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.

Category, , Cuisine

Ingredients

Salmon
 4 oz Skin on Wild Caught Salmon Fillets
 ½ tsp Dried Dill
 ½ tsp Dried Oregano
 ¼ tsp Granulated Garlic
 Koser Sea Salt and Fresh Ground Black Pepper, to taste
Tahini Yogurt Dressing
 ½ cup Plain non-fat Greek yogurt (or coconut yogurt if dairy-free)
 1 tbsp Tahini
 1 Lemon, juiced
 ¼ tsp Ground Cumin
 ¼ tsp Dried Dill
 ¼ tsp Granulated Garlic
 ¼ tsp Coriander
 Kosher Sea Salt and Fresh Ground Black Pepper, to taste
Salad
 6 cups Chopped Romaine Lettuce
 ⅓ cup Thinly Sliced Red Onion
 ⅓ cup Kalamata Olives
 2 oz Goats Cheese or Feta Cheese (cubed)
 1 cup Diced Cucumber
 ½ cup Cherry Tomatoes, halved
 1 tsp Red Wine Vinegar
 ¼ tsp Dried Oregano
 ¼ tsp Dried Dill
 Kosher Sea Salt and Fresh Ground Black Pepper, to taste

Directions

1

Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.

2

In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.

3

In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.

4

On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.

Notes

Greek Salmon Salad with Tahini Yogurt Dressing
IngredientsDirections

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