Salmon salad with tahini dressing

Author: Liz Macri - Recipe Writer & Editor

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 320cal

Kilojoules 1340kJ

Protein 26g

Total fat 10g

–Saturated fat 2g

Carbohydrates 30g

–Sugars 4g

Dietary fibre 5g

Sodium 560mg

Calcium 210mg

Iron 4.5mg

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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