Salmon salad with Tahini and lemon dressing - Julie Buckley

Salmon Salad with Tahini

Salmon Salad with Tahini

There is nothing that says summer more than fresh colourful salads. The more colours in your salad the more nutrients you are eating. This salmon and vegetable salad is dressed with tahini and lemon dressing and is a complete meal.

Use what you have on hand in your garden or fridge. Bacon and chicken are both great options instead of salmon and vegetable options are limited only by your imagination.

Salmon salad with Tahini and lemon dressing

Salad greens - enough to cover your plate or platter
400g salmon fillet skin on and pin bones removed
2 zuchinni cut into bite sized pieces
2 carrots cut into even size pieces
1 red onion peeled and sliced into wedges
1 red or yellow capsicum cut into large cubes
1/2 avocado sliced or diced
4-6 eggs soft boiled
100g green beans
100g cherry tomatoes halved
1-2 Tbsp olive or avocado oil
sea salt and freshly ground black pepper

1/3c extra virgin olive oil
1/3c apple cider vinegar
1 clove garlic crushed
1 Tbsp Tahini
The juice of 1 lemon
1 tsp poppy seeds
1 Tbsp maple syrup (optional)
Salt and freshly ground black pepper

Cut all of your vegetables into even sized pieces. Line a baking tray with baking paper and lay the zuchinni, carrots, red onions and capsicums in separate lines on the baking tray and drizzle with a little avocado or olive oil and season with salt and pepper. Bake for 20 minutes until just tender. Leave to cool while assembling the remaining ingredients.

Place the salmon fillet onto a baking tray and drizzle with avocado oil, the juice of half a lemon and season with salt and pepper. Bake in the oven for 10 minutes or until the centre is just cooked. Leave to cool before cutting into chunks or flaking with a fork.

Blanch the beans in boiling water for about 30 seconds then refresh in cold water to stop them cooking further. Peel and halve the boiled eggs.

To make the dressing blend all of the ingredients together with a stick blender.

To assemble place a bed of lettuce onto your serving platter. Place lines of your cooked and raw vegetables and the salmon and eggs in rows over the top of the salad. Alternate colours where possible. Drizzle with the dressing just before serving.

Healthy Eating

-Julie Buckley (Coach/Chef)
Diabetes Clinic New Zealand

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Tony Cutting

Hi, I am Tony Cutting of Tony Cutting Digital.

I love writing, taking photos and promoting People and Kiwi businesses.

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