Brown Rice Salmon Bowls:

• 2 cups cooked brown rice
• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup shredded red cabbage
• 1 avocado (sliced)
• 2 tablespoons toasted sesame seeds or chopped almonds (for crunch)
• 2 tablespoons chopped fresh parsley or dill

Herbed Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (plus more to thin)
• 1 tablespoon olive oil
• 1 small garlic clove (grated)
• 2 tablespoons chopped fresh herbs (such as parsley, dill, or cilantro)
• Salt and pepper to taste