Description
Greek cucumber feta salad mingles crisp vegetables with tangy Mediterranean flavors. Fresh ingredients and simple preparation make this salad a perfect summer side dish you’ll crave again and again.
Ingredients
Scale
- 4 salmon fillets (113–170 grams)
- 2 cups mixed greens (arugula, spinach, or kale)
- 1 cup brown rice, uncooked
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- ½ cup radishes, thinly sliced
- 1 tbsp olive oil (for salmon)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt (for salmon)
- ¼ tsp black pepper (for salmon)
- ¼ cup tahini
- 2 tbsps lemon juice
- 2 tbsps olive oil (for dressing)
- 2 tbsps water
- 1 garlic clove, minced
- 2 tbsps fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- ½ tsp salt (for dressing)
- ¼ tsp black pepper (for dressing)
Instructions
- Rice Preparation: Rinse brown rice under cool water to eliminate excess starch. Transfer to a saucepan, adding water and a pinch of salt. Bring to a boil, reduce heat to lowest setting, cover, and simmer for 40-45 minutes until grains become tender and fluffy.
- Salmon Seasoning: Pat salmon fillets dry with paper towels. Create a spice blend using smoked paprika, garlic powder, salt, and black pepper. Coat fillets lightly with olive oil, then massage spice mixture into the fish surface.
- Salmon Cooking: Arrange seasoned salmon on a parchment-lined baking sheet, ensuring spacing between fillets. Roast in a preheated oven at 400°F (200°C) for 12-15 minutes until fish flakes easily with a fork.
- Tahini Dressing: Whisk together tahini, lemon juice, olive oil, water, minced garlic, chopped parsley, and dill. Adjust water to create a smooth, pourable consistency.
- Bowl Assembly: Layer brown rice as the base. Arrange mixed greens, shredded carrots, cucumber slices, radishes, and avocado pieces over the rice. Break salmon into rustic chunks and place on top of vegetables.
- Serving: Drizzle herbed tahini dressing generously over the bowls. Serve immediately, enjoying the harmonious blend of warm salmon and fresh ingredients.
Notes
- Rinse Rice Thoroughly: Remove excess starch by washing brown rice under cool running water to prevent clumping and achieve fluffy texture.
- Monitor Salmon Baking: Check fish at 12-minute mark to avoid overcooking; salmon should flake easily but remain moist and tender.
- Adjust Tahini Dressing Consistency: Add water gradually while whisking to create smooth, pourable sauce without becoming too thin or runny.
- Customize Vegetable Selection: Swap or add seasonal vegetables like roasted bell peppers, pickled red onions, or grilled zucchini for varied flavor profiles and nutritional diversity.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 60 mg