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Avocado-Citrus Salad With Poached Salmon and Yogurt-Dill Sauce

This bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.
Poached Salmon With Yogurt-Dill Sauce and Avocado-Citrus Salad
  • Makes 4 servings
  • Prep Time 15 to 20 minutes
  • Cook Time 10-15 minutes poaching salmon

Ingredients

Salmon

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 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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