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Salmon summer salad on a plate with spoons.
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5 from 2 votes

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!
Prep Time14 minutes
Cook Time6 minutes
Total Time20 minutes
Course: entree, lunch, main dish, Salad
Cuisine: American
Servings: 4
Calories: 756kcal
Author: Teri & Jenny

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
  • 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.

Nutrition

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