After the holidays, I always find myself craving veggies and salads again. Most likely because of all of the dozen of cookies I ate and other heavy eating. This week I have been doing a salad challenge, where you replace one meal a day with a big salad and introduce new ingredients each day. It is actually harder than you think when you’re coming off of eating heavy foods for the past month. So, I came up with the perfect transition salad. This loaded green salmon salad bowl with lemon tahini dressing is both filling and satisfying while also getting in plenty of veggies and healthy fats. After taking my first bite, I knew I had to share this one with you!

I started by roasting some sweet potatoes and Brussels sprouts in the oven with some olive oil and salt and pepper. Since it is winter time, I love adding warm components to salads to warm it up.

For me, the key to eating salads regularly, is having plenty of veggies stocked in the fridge that you can just pull from. I like to keep a couple of different types of lettuces, hard boiled eggs, cheese, nuts, and plenty of veggies on hand.

For this salad, I started with mixed greens and added the roasted sweet potatoes and Brussels sprouts, green olives, red bell peppers, hardboiled egg, smoked salmon and avocado. I then topped it with an easy homemade lemon tahini dressing (recipe below). The best part about this salad is that you could use any veggies and protein you want! It would be amazing with grilled salmon, chicken, steak, shrimp or even tofu. This is just what I had on hand and it made for the best combo!

The next time you are craving a salad, I hope you give this one a try! I would love to know what combination of veggies and protein you use, so be sure to comment below or on my Instagram.

Loaded Green Salmon Salad Bowl with Lemon Tahini Dressing Recipe

Ingredients:

Mixed greens
Half avocado, sliced
1 hardboiled egg, cut in half
Red bell pepper, cut in strips
Green olives, cut in half
Sliced smoked salmon (2-3 pieces)
1 sweet potato
Brussels sprouts
“Everything but the bagel” seasoning to top (optional)

Lemon Tahini Dressing:

2 Tbs. olive oil
Half the juice of 1 lemon juice
1 Tbs. tahini
2-3 Tbs. Water
Salt and pepper

Directions:

Preheat the oven to 400 degrees. Cut the sweet potatoes into bite sized pieces and the Brussels sprouts in half. Place on a rimmed sheet pan and drizzle with olive oil and salt and pepper. Bake for 20-25 minutes. Remove from oven and let cool slightly.
Mix all of the ingredients for the lemon tahini dressing until creamy (if it is too thick, add more water).
To assemble the salad, start with a layer of lettuce and place the remaining ingredients on top. Drizzle with the lemon tahini dressing and enjoy!