Loaded Salmon Summer Salad With Creamy Tahini Vinaigrette
I love huge salads with lots of toppings. It’s my go to weeknight dinner. It’s so easy to throw together a big salad and do a little fridge clean out in the same go. I usually throw in some rotisserie chicken with my big salads, but I love this big salmon salad idea because salmon cooks so quick, so it still makes for a super quick dinner. The tahini dressing is something you can make in advance and keep in the fridge. This salad also works great as leftovers for lunch! What are some of your favorite ingredients to add to salads?
I love huge salads with lots of toppings. It’s my go to weeknight dinner. It’s so easy to throw together a big salad and do a little fridge clean out in the same go. I usually throw in some rotisserie chicken with my big salads, but I love this big salmon salad idea because salmon cooks so quick, so it still makes for a super quick dinner. The tahini dressing is something you can make in advance and keep in the fridge. This salad also works great as leftovers for lunch! What are some of your favorite ingredients to add to salads?
Ingredients:
tahini vinaigrette
- 2 heaping tablespoons tahini
- 1 teaspoon honey
- ½ lemon, juiced
- 6 tablespoons extra virgin olive oil
- salt and pepper to taste
salad
- 2 tablespoons extra virgin olive oil
- 12 ounces boneless, skinless wild-caught salmon
- 2 ears sweet corn
- 2 romaine hearts, ends removed and thinly sliced
- 2 avocados, peeled, pitted and chopped
- 1 large white peach, pitted and thinly sliced
- ⅔ cup shredded fontina
- 2 green onions, thinly sliced