Nicoise with Poached Salmon and a Creamy Lemon Avocado Dressing

Posted by Olivia on Wednesday, February 19th, 2014

Nicoise with Poached Salmon and a Creamy Lemon Avocado Dressing

Can you believe that Spring is just one month away? Asparagus is already popping up in the grocery store and we can’t help but think of one of our favorite dinner salads: nicoise. This one has a light creamy flair with an avocado greek yogurt dressing featuring Arbequina Extra Virgin Olive Oil and Limonato!

Made with these products from The Olive Press:

  • For the Nicoise
  • 2 cups dry white wine
  • 2 cups water
  • 1 bulb garlic, minced
  • 1 large salmon fillet
  • 1 bunch asparagus, blanched
  • 6 Hard-boiled eggs cut in 6ths
  • Opened jar of pitted kalamata olives
  • 10 small multi-colored potatoes, steamed, cut into quarters
  • Spring mix to cover large platter
  • Creamy Lemon Avocado Dressing
  • 1 Whole Avocado
  • 1/2 cup of non-fat Greek Yogurt
  • 5 or 6 garlic cloves
  • 1 teaspoon of hot sauce
  • ¼ cup Arbequina Extra Virgin Olive Oil
  • 1 tablespoon Limonato
  • 1 tablespoon lemon juice
  • Kosher salt to taste

  1. To poach the salmon, add salmon, white wine, water and garlic to a large pan over medium high. Simmer for about 8 minutes. Take salmon out of the pan, cover and place on a plate in the refrigerator for a couple hours before serving.
  2. Assemble the salad by covering a platter with spring mix, spread asparagus, eggs, olives, and potatoes on the platter. Top with salmon.
  3. For the dressing: mix all ingredients into a blender or food processor, serve chilled alongside the
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