Salmon Kale Tahini-Caesar Salad
Serves 420 mins prep15 mins cook
A vibrant Salmon Kale Tahini-Caesar Salad featuring wild salmon seared in coconut oil, seasoned with breakfast blend seasoning, along with chickpeas tossed in olive oil and baked. The salad is complemented by steamed kale, avocado, roasted tomatoes, and a smooth tahini dressing for a healthy and delicious meal.
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Instructions
1: Seared wild salmon in coconut oil and season with breakfast blend seasoning. 2: Toss chickpeas in olive oil, almond flour, salt, and chili powder, then bake at 400°F for about 15 minutes. 3: Steam and chop kale, then toss with the dressing. 4: For the dressing, blend tahini, warm water, hemp seeds, lemon juice, almond milk yogurt, mustard, salt, pepper, and garlic until smooth. Adjust water if needed. 5: Combine all ingredients and serve.View original recipe