Greek Salmon Salad with Tahini Yogurt Dressing

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.

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.