High Protein 🤖 AI Generated

Salmon & Avocado Spinach Salad with Tahini Lemon

A nutrient-dense, protein-packed salad featuring omega-3 rich salmon, creamy avocado, and peppery spinach dressed in silky tahini lemon vinaigrette. Our Fat Switch cuts 215 calories (37% savings) by swapping full-fat tahini with Greek yogurt-tahini blend while keeping every drop of indulgent flavor.

15m

Prep Time

Cook Time

Servings

365

Calories

35g

Protein

🛒 Ingredients

✓ 2 cups baby spinach, lightly packed
✓ 200g fresh salmon fillet (or 1 can wild salmon, drained)
✓ ½ ripe avocado, sliced thin
✓ ¼ cup cucumber, cut into ribbons
✓ ¼ small red onion, thinly sliced
✓ 2 tbsp pumpkin seeds (pepitas)
✓ ¼ tsp sea salt
✓ Fresh cracked black pepper to taste
✓ 1.5 tbsp tahini (sesame paste)
✓ 3 tbsp plain Greek yogurt (0% fat)
✓ 2 tbsp fresh lemon juice
✓ 1 tbsp extra virgin olive oil
✓ 1 tsp Dijon mustard
✓ 1 garlic clove, minced fine
✓ ¼ tsp ground cumin
✓ 2 tbsp filtered water (to thin dressing)

👨‍🍳 Instructions

1. Prepare the Dressing Base: In a small bowl, whisk together Greek yogurt and tahini until no lumps remain. The mixture should be thick but pourable. This creates the creamy foundation that replaces heavy cream-based alternatives.

2. Build the Dressing: Add minced garlic, Dijon mustard, cumin, lemon juice, and olive oil to the yogurt-tahini blend. Whisk vigorously for 1 minute until fully emulsified. The dressing should taste bright and nutty with a slight tang.

3. Adjust Consistency: Add filtered water 1 tablespoon at a time, whisking constantly, until the dressing reaches drizzling consistency (similar to ranch). Set aside at room temperature while prepping proteins.

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4. Sear Fresh Salmon (if using): Pat salmon dry with paper towels. Heat 1 tsp oil in a non-stick skillet over medium-high heat (2 minutes). Place salmon skin-side up, sear 3–4 minutes until golden, flip, cook 2–3 minutes until opaque. Season with salt and pepper. Cool 2 minutes, flake into large pieces.

5. Quick-Pickle Red Onions: Place sliced red onion in a small bowl. Pour 3 tbsp apple cider vinegar and ½ tsp salt over top. Let sit 3 minutes minimum (can prep while salmon cooks). This mellows harshness and adds brightness without fat.

6. Assemble the Salad: Divide baby spinach between two bowls. Top each with flaked salmon, avocado slices, cucumber ribbons, and drained pickled onion (discard excess vinegar). Scatter pumpkin seeds evenly across both portions.

7. Dress and Serve: Drizzle 3–4 tablespoons of tahini lemon dressing over each salad. Toss gently with two forks to coat spinach without breaking avocado. Taste and adjust salt, pepper, or lemon juice to preference. Serve immediately.

📊 Nutrition per Serving

Calories365 kcal

Protein35g

Carbohydrates24g

Fat16g

Fiber8g

🏷️ Tags

#high-protein salmon salad recipe#omega-3 spinach salad weight loss#tahini dressing Greek yogurt healthy

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