Enjoy a Healthy, Mediterranean Inspired Salad With Tahini Dressing

This fresh and healthy salmon salad, made with Trazza’s Garlic Tahini Sauce, is packed with flavor and heart healthy oils–from the salmon, from the avocado, from the olive oil, and from the walnuts. It’s perfect for enjoying the summer catch here in the Pacific Northwest, but can be enjoyed anywhere you can get great salmon.

Let us know if you enjoy this salad, and any variations you think of! Check to see if our Garlic Tahini Sauce is located in your area.


For the salmon:

  • 20 oz. salmon cut into 4 5-oz. filets
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

For the dressing:

  • 1 cup Trazza Garlic Tahini Sauce
  • ¼ cup fresh basil, finely chopped (about 1 .75-oz. clamshell, or 10 g chopped)
  • ¼ cup fresh parsley, finely chopped (about ¼ bunch, or 6 g chopped)
  • ¼ cup fresh chives finely chopped
  • 1 tablespoon maple syrup (optional)

For the salad:

  • 12 cups romaine lettuce chopped (about 4 large heads of romaine or 2 9-oz. packages of chopped romaine)
  • 1 medium ripe avocado pitted, peeled, and sliced
  • 1 large English cucumber sliced into half-moons (about 2 cups sliced)
  • 2 small shallots peeled and thinly sliced (about 1/2 cup)
  • ½ cup walnuts, raw or roasted


  1. Preheat the oven to 400 F. Line a sheet pan with tin foil and set aside.
  2. If not pre-cut, use a very sharp knife to cut the salmon into 4 filets. Using a paper towel, pat the salmon filets dry and place them on the foil-lined sheet pan.
  3. In a small bowl, mix 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Coat each filet liberally with kosher salt, garlic powder, and black pepper. Brush the salmon filets generously with the oil/lemon juice mixture. Place the salmon in the preheated oven and bake for 8-10 minutes, or until they reach your desired level of doneness. Avoid overcooking. You want the meat to be flakey, and moist but opaque. Internal temperature between 130° and 135°.
  4. While the salmon is cooking, prepare the dressing. Mix the finely chopped herbs into the Trazza Garlic Tahini Sauce and Maple Syrup (optional) dressing (do not blend!). Place in the fridge to thicken until you’re ready to use.
  5. Divide the lettuce and vegetables equally between four bowls. Top each bowl with a piece of cooked salmon and the walnuts. Dress the salad with the prepared dressing.

Serve Immediately.