Salmon & Green Bean Salad with Tahini Dressing


250 grams Salmon
200 grams of green beans, lightly steamed
10 cherry tomatoes, halved
4 small radishes sliced in rounds
10 snow peas cut into slices on an angle
½ a cup of mix lettuce leaves
¼ of a cup of parsley

Tahini dressing
2 tbsp of tahini
2 tbsp olive oil
2 tbsp water
2 tbsp of apple cider vinegar
1 garlic clove crushed
1 tsp honey


Season the salmon and rub with olive oil.

Pan-fry until slightly pink in the middle.

In a bowl mix the steamed green beans, cherry tomatoes, radishes and snow peas.

Mix the entire dressing ingredient together in a bowl and combine with the green bean mixture. Place all the ingredients on a bed of lettuce with the sliced salmon on top.