Lemon Dill Salmon and Kale Salad

Ingredients

• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp salt
• Freshly cracked pepper
• 1/4 cup tahini
• 1/4 cup warm water
• 3 Tbsp lemon juice
• 6 oz. chopped kale
• 1 can cannellini beans
• 1 can salmon
• 1/4 red onion

Directions

1. Start by mixing the Lemon Dill Tahini Dressing. In a bowl, combine the tahini, warm water, lemon juice, garlic powder, onion powder, dried dill, dried parsley, salt, and a little freshly cracked pepper, then whisk or stir until the dressing is smooth.
2. Wash the kale, then chop it finely. Rinse the cannellini beans and drain them well. Drain the salmon, and slice the red onion thinly. If raw red onion tastes a little sharp to you, put the slices in ice water for a few minutes to soften their bite.
3. Assemble the salad by adding a couple large handfuls of chopped kale to each bowl. Spoon 1/3 of the cannellini beans and 1/3 of the canned salmon over each serving, then add a few red onion slices. Finish with the Lemon Dill Tahini Dressing over the top.