I love huge salads with lots of toppings. It’s my go to weeknight dinner. It’s so easy to throw together a big salad and do a little fridge clean out in the same go. I usually throw in some rotisserie chicken with my big salads, but I love this big salmon salad idea because salmon cooks so quick, so it still makes for a super quick dinner. The tahini dressing is something you can make in advance and keep in the fridge. This salad also works great as leftovers for lunch! What are some of your favorite ingredients to add to salads?
♥ Teri
Hungry for more?
Subscribe to never miss a recipe.
Follow along on Instagram, Facebook, Twitter, and Pinterest.
Loaded Summer Salmon Salad with Creamy Tahini Vinaigrette
Our Loaded Summer Salmon Salad is a delicious entree salad that uses fresh seasonal produce! It's filled with flaky salmon, bacon, charred sweet corn, juicy white peaches, creamy avocados, and so much more. It's finished with a creamy tahini vinaigrette. A fresh salad ew love eating all summer long!
Servings: 4
INGREDIENTS
tahini vinaigrette
- 2 heaping tablespoons tahini
- 1 teaspoon honey
- ½ lemon, juiced
- 6 tablespoons extra virgin olive oil
- salt and pepper to taste
salad
- 2 tablespoons extra virgin olive oil
- 12 ounces boneless, skinless wild-caught salmon
- 2 ears sweet corn
- 2 romaine hearts, ends removed and thinly sliced
- 2 avocados, peeled, pitted and chopped
- 3 strips cooked bacon, chopped
- 1 large white peach, pitted and thinly sliced
- ⅔ cup shredded fontina
- 2 green onions, thinly sliced
INSTRUCTIONS
- In a small bowl whisk together tahini, honey and lemon juice. While continuing to whisk together, add oil, in a slow and steady drizzle until fully incorporated. Season with salt and pepper. Set aside.
- Pre-heat broiler to high. Place salmon and corn onto a baking sheet and drizzle with oil. Season generously with salt and pepper.
- Place under broiler for 1 minute, until corn has charred on one side. Turn corn and broil for an additional minute. Remove corn and broil salmon for an additional 5 to 6 minutes or until salmon has just cooked through. Remove from heat, slice kernels from cob and shred salmon fillet.
- To assemble: Pour ¼ cup vinaigrette into the bottom of a mixing bowl and toss top with romaine. Toss together until romaine is evenly coated. Transfer romaine onto a large platter. Top dressed romaine with salmon, corn, bacon, chopped avocados, sliced peach, shredded cheese, and sprinkle entire salad with green onion. Drizzle more vinaigrette over salad, lightly season with salt and pepper and serve.
Calories: 756kcal Carbohydrates: 27g Protein: 28g Fat: 62g Saturated Fat: 13g Polyunsaturated Fat: 9g Monounsaturated Fat: 37g Trans Fat: 1g Cholesterol: 77mg Sodium: 296mg Potassium: 1304mg Fiber: 10g Sugar: 10g Vitamin A: 5587IU Vitamin C: 25mg Calcium: 186mg Iron: 3mg
CUISINE: American
KEYWORD: quick and easy, summer salad
COURSE: entree, lunch, main dish, Salad
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Seriously, just looking at the photo of this dish made me wish I was sitting on my deck and sipping white wine! Just put in an order for our fave salmon and started googling new recipes. Excited to try that tahini vinaigrette, too.
My husband and I both thought “Fontina with this? Sounds weird.” Happy to report we were wrong, it was fantastic. Subbed tomatoes from our yard for peaches because we are drowning in tomatoes.
Oh so glad you enjoyed this! :)
That’s my kind of salad!
Is there bacon on that delicious looking salad?