Ingredients
The following ingredients have 4 Servings
- 1 tsp olive oil
- 2 salmon fillets (about 225g each)
- 150g baby spinach, loosely packed
- 1 small red onion, very thinly sliced
- 1 avocado, sliced
- 1 small Lebanese cucumber, thinly sliced
- <b>Green tahini dressing</b>
- ½ cup baby spinach, loosely packed
- about 4 tbsp fresh dill sprigs, or to taste
- ¼ cup tahini
- ½ cup Greek-style yoghurt
- ½ cup water
- 1 tbsp white wine vinegar
- juice of 1 lemon
- 1 tsp honey
- 1 garlic clove, chopped
- ½ tsp salt
Instruction
- <p>1. For the green tahini dressing, combine all the ingredients in a blender and blend to a smooth consistency.</p> <p>2. Heat a medium frypan over high heat and add the oil. Season the salmon fillets well with salt and pepper and fry for about 2 1/2 minutes on each side until crisp on the outside and lightly cooked in the centre.</p> <p>3. Drain on absorbent paper then break the fillets into chunks. Combine the chunks with the remaining salad ingredients and serve with the green tahini dressing.</p>
