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PREP TIME
20 minutes
COOK TIME
10 minutes
TOTAL TIME
30 minutes

YIELD
4 servings
What You Need
- ½ cup hemp seeds
- Salt and pepper, to taste
- 2 tbsps. olive oil
- 4- 4 oz. salmon portions, skin-on
- 4 tbsps. Dijon mustard
- 1 bunch Lacinato kale, destemmed, chopped
- 1 bunch flat leaf parsley, chopped
- 2 bunches mint, chiffonade
- 4 stalks Dandy® Celery, shaved
- 5 Dandy® Radishes, halved and sliced
- 2 Persian cucumbers, small diced
- 2 scallions, sliced
- 1 cup grape tomatoes, halved
- 1 can low-sodium garbanzo beans, rinsed and drained
- 1/2- 3/4 cup lemon garlic tahini dressing
- 2 lemon, zested and juiced
- 1/4 cup water
- 1 tsp. salt
- 1/4 tsp. pepper
- 4-5 cloves garlic, minced
- 2 tbsps. extra-virgin olive oil
- 1 cup plain yogurt
- 1/4 cup Tahini