Salmon & Spinach Braai Summer Salad

Salmon Summer Braai Salad

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Ingredients

FOR THE SALMON

  • 500g salmon
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • Juice of 1/2 lemon
  • 1 tbsp. extra-virgin olive oil
  • 1 clove garlic
  • 1 tbsp. freshly chopped dill

FOR THE DRESSING

  • 1/2 c. Greek yogurt, preferably whole fat
  • 2 tbsp. tahini
  • Juice of 1/2 lemon
  • 2 tbsp. warm water
  • Kosher salt
  • Freshly ground black pepper

FOR THE SALAD

  • 200g baby spinach
  • 1 head romaine, chopped
  • 1 Persian cucumber, sliced
  • 1 red bell pepper, sliced
  • 1 c. cherry tomatoes, halved
  • 1/2 c. kalamata olives, pitted and halved
  • 1 avocado, sliced
  • 1/2 c. pickled red onions
  • 1/2 c. crumbled feta
  • Freshly chopped dill
  • Lemon wedges

Directions

  1. Preheat oven to 220°c and line a small baking sheet with foil. Place salmon on foil and season with salt, pepper, and a pinch red pepper flakes. 
  2. In a small bowl, combine lemon juice, oil, garlic, and dill. Pour over salmon. 
  3. Bake until salmon is fork tender and internal temperature reaches 145°, about 35 minutes. 
  4. Meanwhile, make dressing: In a medium bowl, combine yogurt and tahini, then add lemon juice. Add warm water and stir to loosen. Add more water or lemon juice to thin dressing to desired consistency. Season with salt and pepper. 
  5. Assemble salad: Toss spinach, romaine, cucumber, bell pepper, tomatoes, and olives together. Break salmon into large pieces with a fork and top salad with it. Top with avocado, pickled onions, and feta. Garnish with dill and serve with dressing and lemon wedges.

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