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Lemon Dill Salmon and Kale Salad
I made the most amazing Lemon Dill Tahini Dressing this week and I have a looooong list of foods that I can’t wait to pour it over, but my first choice was this light but filling no-cook summer salad. This Lemon Dill Salmon and Kale Salad takes advantage of the convenience of canned salmon to make a super quick and easy meal for those summer days when all you want is to be outside having fun!

I kept this salad simple with only a couple of toppings, but I there were so many different ingredients I wanted to pile on there. I’m going to include a list of other toppings that would go great with this salad and dressing, just in case you happen to have them on hand and want to get fancy!
Ingredients
  • subheading: LEMON DILL TAHINI DRESSING:
  • ¼ tsp garlic powder ($0.02)
  • ¼ tsp onion powder ($0.02)
  • ½ tsp dried dill ($0.05)
  • ½ tsp dried parsley ($0.05)
  • ¼ tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • ¼ cup tahini ($0.75)
  • ¼ cup warm water ($0.00)
  • 3 Tbsp lemon juice ($0.09)
  • subheading: SALAD:
  • 6 oz. chopped kale (½ of a 12oz. bag) ($1.60)
  • 1 15oz. can cannellini beans ($0.49)
  • 1 6oz. can salmon ($3.59)
  • ¼ red onion ($0.11)
Steps
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