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Ingredients

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)

Vinagrette

  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1 teaspoon sugar
  • 1/4 cup rice vinegar
  • salt & pepper to taste

Instructions

  1. Add greens into one bowl

  2. In a separate bowl, mix together ingredients for vinaigrette

  3. Add salt, pepper, and sumac to the salmon
  4. 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)
  5. Add Sumac Salmon to the greens
  6. Top with pink pickles thinly sliced
  7. Sprinkle with sesame seeds (optional)