You have to love a recipe when you look down the list of ingredients and everything is good for you. Full of green vegetables, good fats and omega-3s, the fact that this salad is also filling and delicious is a bonus.
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
Green tahini dressing
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 one lemon
1 tsp honey
1 garlic clove, chopped
½ tsp salt
1. For the green tahini dressing, combine all the ingredients in a blender and blend to a smooth consistency.
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.
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.