Salmon and spinach salad with sesame dressing
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.
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
Ingredients
200g baby spinach leaves½ 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
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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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.
- Author:
- 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
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