refreshing sumac salmon kale salad with tahini vinaigrette is as every bit delicious as it is healthy!
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Recently, my husband and I have been listening to a lot of podcasts and watching documentaries about health and diet. The concept that food is medicine seems so revolutionary and yet so simple at the same time. I recommend everyone watch the documentary “Forks over Knives” and read the book or watch on Youtube “The China Study”. Whole food plant based diets are linked to complete decrease in cancer and cures to autoimmune diseases.
I can go on and on about this documentary but I’ll just let you watch it. Just know that I’ll be eating a lot more vegetables and salmon and a lot less meat and I hope I can inspire you to do the same! Enter Salmon kale salad with Tahini Sesame Vinaigrette and Pickled Turnips into my life and in my belly.
Recently, I went to a restaurant in LA called Fundamental LA and they had an amazing Salmon Kale salad with pickled turnip and a ginger vinaigrette. You know how super giddy I get when I see anything Middle Eastern in my cuisine. That was me when my salad came out with pink pickles on top. The pickled turnips are so nostalgic of Syria and the Middle East because they’re consumed all the time! Mainly in a falafel sandwich or with certain entrees but we like to even eat them solo as a crunchy snack. I call them the Middle Eastern pickle because that’s exactly what they are. Pink pickles.
I’m working on a separate post on how to make pickled turnips because there is a natural trick to achieve that color and because they’re just that good. So stay tuned! In the meantime, you can find pink pickles at any ethnic Middle Eastern supermarket.
The addition of fresh mint and thai basil leaves really make this salad such a burst of amazing flavors. Combine that with the tahini dressing and the sumac salmon and then top it off with crunchy pink pickles and we got ourselves a winner salad.
- 3 cups Kale chopped
- 1/4 cup Fresh mint
- 1/4 cup Fresh thai basil
- 1/4 cup pink pickles thinly sliced
- 1 salmon
- 1 teaspoon sumac
- 1 tablespoon sesame seed (optional)
- 1/4 cup olive oil
- 1/4 cup tahini
- 1 teaspoon sugar
- 1/4 cup rice vinegar
- salt & pepper to taste
- Add greens into one bowl
In a separate bowl, mix together ingredients for vinaigrette
- Add salt, pepper, and sumac to the salmon
- Heat olive oil in saucepan and sauté the salmon over medium heat for a few minutes on each side (keep on stove until its cooked to your desired liking)
- Add Sumac Salmon to the greens
- Top with pink pickles thinly sliced
- Sprinkle with sesame seeds (optional)
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