Salmon and Feta Salad

with Tahini Dressing

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Trim the sugar snap peas and cut them thinly on the diagonal. Halve the cherry tomatoes. Rinse and dry the spinach and baby gem lettuce. Tear the lettuce into bite-size pieces.

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2 Mix dressing

Add the tahini, measured water, 1/1.5/2 Tbsp of lemon juice, honey, salt and pepper to a small bowl or glass. Mix until smooth.

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3 Fry salmon

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and fry for 3 min on each side or until cooked through. Once cooked, peel off, and discard, the salmon skin. Use a fork to flake the salmon into large chunks.

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4 Serve

Arrange the vegetables and salmon on a serving plate or divide them among plates. Crumble the feta cheese over the top. Drizzle with the dressing and serve.

Tips for fussy eaters

Serve the components separately and let them build their own salad bowls. Why not add some cooked pasta into the mix?

Pro tip

Got some spare cucumbers, peppers, avocado or kale knocking around? Add them!

Enjoy this crunchy salad, perfect for a light weeknight dinner.

Cooking Time: 20 min

Cals 551 · Prot 46 · Carbs 14 · Fat 32

Gluten-Free

Ingredients

Number of people

Fish

Skin-on salmon fillet 350 Grams
Olive oil 1 Tbsp
Salt 1 Tsp

For salad

Sugar snap peas 100 Grams
Cherry tomatoes 150 Grams
Baby spinach 60 Grams
Baby gem lettuce 2 Pieces
Feta cheese 50 Grams

Dressing

Tahini 20 Grams
Water 20 ML
Lemon 1 Piece
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy this crunchy salad, perfect for a light weeknight dinner.

Cooking Time: 20 min

Cals 551 · Prot 46 · Carbs 14 · Fat 32

Gluten-Free

Instructions

photo

1 Prep vegetables

Trim the sugar snap peas and cut them thinly on the diagonal. Halve the cherry tomatoes. Rinse and dry the spinach and baby gem lettuce. Tear the lettuce into bite-size pieces.

photo

2 Mix dressing

Add the tahini, measured water, 1/1.5/2 Tbsp of lemon juice, honey, salt and pepper to a small bowl or glass. Mix until smooth.

photo

3 Fry salmon

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and fry for 3 min on each side or until cooked through. Once cooked, peel off, and discard, the salmon skin. Use a fork to flake the salmon into large chunks.

photo

4 Serve

Arrange the vegetables and salmon on a serving plate or divide them among plates. Crumble the feta cheese over the top. Drizzle with the dressing and serve.

Tips for fussy eaters

Serve the components separately and let them build their own salad bowls. Why not add some cooked pasta into the mix?

Pro tip

Got some spare cucumbers, peppers, avocado or kale knocking around? Add them!

Ingredients

Number of people

Fish

Skin-on salmon fillet 350 Grams
Olive oil 1 Tbsp
Salt 1 Tsp

For salad

Sugar snap peas 100 Grams
Cherry tomatoes 150 Grams
Baby spinach 60 Grams
Baby gem lettuce 2 Pieces
Feta cheese 50 Grams

Dressing

Tahini 20 Grams
Water 20 ML
Lemon 1 Piece
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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