Lemon Dill Salmon and Kale Salad

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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp onion powder ($0.02)
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  0.5 tsp Dill, Fresh
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  0.5 tsp 1/2 tsp dried parsley ($0.05)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.03)
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  0.3 cup Tahini (sesame paste)
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  0.3 cup 1/4 cup warm water ($0.00)
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  3 tbsp Lemon Juice, Fresh
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  6 oz Kale
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  15 oz Beans, Cannellini, Canned, Drained
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  6 oz Salmon, Canned, In Water, Drained
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  0 Yellow Onion(28g)

Instructions

1. 1Whisk together the garlic powder, fresh dill, tahini, fresh lemon juice, and the warm water in a bowl until smooth and pourable; season with salt, onion powder, dried parsley, and pepper to taste. Set the dressing aside.
2. 2Wash and finely chop the kale, then drain the canned cannellini beans and set both aside.
3. 3Thinly slice the onion and set aside (optionally soak in ice water for 3–5 minutes if you prefer milder flavor).
4. 4Pat the salmon dry with paper towels and season both sides with salt, pepper, and fresh dill. Place skin-side down in a skillet over medium-high heat. Cook 5–7 minutes until the flesh is opaque and flakes easily with a fork, then break into bite-sized pieces.
5. 5Divide the chopped kale evenly into 3 airtight containers while hot.
6. 6Top each container with one-third of the cannellini beans, one-third of the cooked salmon pieces, and one-third of the sliced onion, keeping ingredients in separate sections for storage.
7. 7Drizzle the lemon dill tahini dressing evenly over each container just before serving, or pack the dressing separately and drizzle fresh when ready to eat.