| 13 | 10 | 773 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 1 |
| 1 cup | Spinach (or more!) |
| 1/3 cup | Blueberries (or strawberries (optional)) |
| 57 gm | Wild Atlantic salmon, smoked (or chicken or hard-boiled eggs) |
| 1 tsp | Slivered almonds |
| 1/4 cup chopped | Red bell pepper (chopped) |
| 1/4 cup | Cucumber (chopped) |
| 1 tbsp | Lemon juice (squeeze of 1/2 lemon) |
| 1 tbsp | Tahini |
| 1/4 cup | Extra virgin olive oil |
| 2 clove(s) | Garlic (minced, more to garlic preference) |
| 1 pinch | Salt |
| 1 dash | Black pepper |
| 1/2 cup | Water, filtered (to desired dressing thickness) |
Add spinach, blueberries, salmon, almonds and sliced peppers to a bowl.
In a separate lidded container, put lemon juice, tahini, olive oil, garlic, salt & pepper and water to make the dressing. Screw on lid and shake until well mixed.
You can also use a blender or food processor to mix dressing ingredients into a smoother consistency.
Pour dressing over salad just before serving.
| Fruit | 0.7 |
| Meat | 0.8 |
| Meat Alternative | 0.5 |
| Vegetables | 1.9 |
