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Salmon and spinach salad with sesame dressing

Preparation time:: 15 mins

Serves:: 4

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This hearty salad takes only 15 minutes to whip up! Instead of salmon, you can use any hot-smoked fish, such as mackerel or trout.

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Ingredients

200g baby spinach leaves
½ cup torn fresh flat-leaf parsley leaves
¼ cup torn fresh mint leaves
2 medium zucchini, halved lengthways, thinly sliced
2 sticks celery, trimmed, thinly sliced
310g can corn kernels (no added sugar), rinsed, drained
2 x 175g packet hot-smoked salmon, flaked
2 Tbsp tahini
200 low-fat natural yoghurt
2 Tbsp lemon juice
1 small clove garlic, crushed

Notes

Tahini is a paste made from grinding sesame seeds. It’s often used to make hummus or other dips and dressings, and is available in the health food aisle of major supermarkets.

Method

1. In a bowl, toss together spinach, parsley, mint, zucchini and celery. Arrange on a platter, then top with corn and salmon.

2. Place tahini in a medium heatproof bowl. Stir in 2 Tbsp boiling water. Add yoghurt, juice and garlic, whisking together. Drizzle dressing over salad and serve immediately. Serve with wholegrain bread.

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Author: Better Homes and Gardens Magazine - May 2012
Stylist: Chrissy Freer, Jane Hann, Trish Heagerty, Marie-Helene Clauzon, Jenn Tolhurst, Kristine Duran-Thiessen
Photographer: Steve Brown, Louise Lister, John Paul Urizar, Ben Dearnley, Brett Stevens