loaded salmon summer salad with creamy tahini vinaigrette

Name: loaded salmon summer salad with creamy tahini vinaigrette
Ingredients: 2 heaping tablespoons tahini; 1 teaspoon honey; ½ lemon, juiced; 6 tablespoons extra virgin olive oil; salt and pepper to taste; 2 tablespoons extra virgin olive oil; 12 ounces boneless, skinless wild-caught salmon; 2 ears sweet corn; 2 romaine hearts, ends removed and thinly sliced; 2 avocados, peeled, pitted and chopped; 1 large white peach, pitted and thinly sliced; ⅔ cup shredded fontina; 2 green onions, thinly sliced; Preheat broiler to high. Place salmon and corn onto a baking sheet and drizzle with oil. Season generously with salt and pepper.

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Ingredients Tahini vinaigrette 2 heaping tablespoons tahini 1 teaspoon honey ½ lemon, juiced 6 tablespoons extra virgin olive oil salt and pepper to taste Salad

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Ingredients

2 heaping tablespoons tahini
1 teaspoon honey
½ lemon, juiced
6 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons extra virgin olive oil
12 ounces boneless, skinless wild-caught salmon
2 ears sweet corn
2 romaine hearts, ends removed and thinly sliced
2 avocados, peeled, pitted and chopped
1 large white peach, pitted and thinly sliced
⅔ cup shredded fontina
2 green onions, thinly sliced
Preheat broiler to high. Place salmon and corn onto a baking sheet and drizzle with oil. Season generously with salt and pepper.