Salmon salad with tahini dressing

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 25 mins

Ingredients

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750g new potatoes
415g can salmon, drained
130g baby spinach
⅓ cup chopped fresh parsley
⅓ cup torn fresh mint
6 radishes, trimmed, sliced
2 courgettezucchiniXszucchini, summer squashX, trimmed, sliced
1 teaspoon sumac (optional)
Tahini dressing
1 tablespoon tahini*
⅓ cup low-fat plain yoghurt*
1 lemon, 2 tablespoons juice
1 small clove garlic, crushed

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Instructions

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1 Cook potatoes in a saucepan of boiling water. Drain. Set aside.

2 Meanwhile, arrange salmon, spinach, parsley, mint, radishes and courgettes on 4 individual serving plates or a large platter.

3 To make Tahini dressing, combine tahini with 1 tablespoon boiling water in a small bowl. Stir to combine. Add yoghurt, lemon juice and garlic. Drizzle over salad. Sprinkle with sumac (if using) and serve.

Serving suggestion

New potatoes

HFG tip

Sumac is a Middle Eastern spice with a lovely lemony flavour.

Nutrition Info (per serve)

Calories 320 cal

Kilojoules 1340 kJ

Protein 26 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 4 g

Dietary fibre 5 g

Sodium 560 mg

Calcium 210 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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