Avocado-Citrus Salad With Poached Salmon and Yogurt-Dill Sauce
This bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.
Ingredients
Salmon
- See “How to Poach Salmon” for directions.
Salad
- 2 tbs. freshly squeezed grapefruit juice
- 1 tbs. freshly squeezed lemon juice
- 1 tbs. freshly squeezed lime juice
- 1 tsp. lemon zest
- 1 tbs. honey
- 1 tsp. grated gingerroot
- 1/4 tsp. sea salt, plus more to taste
- 1/4 cup extra-virgin olive oil
- 4 cups loosely packed arugula or mixed greens
- 1/2 cup shaved fennel or celery
- 1/4 cup fresh mint, chopped
- 1 medium grapefruit or blood orange, peeled and cut into slices
- 1 avocado, sliced
Dressing
- 1 cup organic, full-fat, plain yogurt
- 1 tbs. minced fresh dill
- 1 tsp. lemon zest
- 1 tbs. lemon juice
- 2 tbs. extra-virgin olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
Directions
STEP 1
STEP 2
First make the citrus dressing: In a small bowl, combine the fruit juices, lemon zest, honey, gingerroot, and salt. Whisk together, and slowly pour in the olive oil; continue whisking until smooth. Transfer to a small container with a fitted lid and shake well. Taste; you may prefer to add another pinch of salt or squeeze of lemon juice.
STEP 3
Place the arugula or mixed greens, fennel or celery, and mint in a large bowl. Drizzle a tablespoon or two of the citrus dressing over the salad and toss to mix and coat.
STEP 4
Top the salad with the avocado slices and grapefruit or orange segments; drizzle with a little more dressing and a sprinkle of salt.
STEP 5
Spoon the yogurt sauce onto your poached salmon fillets and serve.
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