Grilled Salmon Salad with Creamy Lemon-Herb Dressing
8 oz. grilled salmon, chilled
1 cup celery, very finely chopped
1/2 cup red onion, very finely chopped
2 large ripe avocados, (not overly soft)
4 cups baby lettuces, washed and spun dry
Creamy Lemon-Herb Dressing
zest from one Meyer lemon, (or regular lemon)
3 tbsp. Meyer lemon juice, (or regular lemon)
1 cup buttermilk
1/2 cup mayonnaise
1 clove garlic, slightly crushed but still whole
2 tbsp . chives, thinly sliced
1 tbsp. fresh dill
2 tbsp. fresh tarragon, chopped (in winter you can also use fresh chervil)
Salt and pepper, to taste
STEP 1:Remove skin, bones, and any other unwanted bits from the salmon; discard. Use your hands to break up the salmon into small chunks. Place salmon into a small mixing bowl with the celery and red onion. Add ½ cup of the dressing to the salmon and the celery and mix together very gently. Set salmon mixture aside.
STEP 2:Next, cut the avocados in half through their stem ends, so they have left and right sides. Remove the pits and discard them. Carefully peel away the skin from each half. Slice a very small slice off the bottom of each half so that it will stay flat on a plate- with the hole where the pit was on top, for filling with salad. Place the lettuces evenly onto 4 salad plates in a decorative manner.
STEP 3:Now place the avocado halves onto the plates. Divide the salmon mixture into equal portions and place into each of the holes in the avocados where the pits were. Extra salmon salad can “cascade” down the side of the avocado. Drizzle a little more dressing over the avocados and greens and serve. Makes 4 salads. This recipe may be prepared a day in advance. Prepare the avocados just before filling with Salad. Keep all the parts separate until just before plating and serving.
STEP 4:Creamy Lemon-Herb Dressing: Put the mayonnaise into a small bowl. Place the garlic into the mayonnaise, cover with plastic and refrigerate for an hour or two (or longer, if desired). A little garlic flavor is all that’s needed in this delicate dressing. Remove garlic and place the mayonnaise in a bigger mixing bowl. Add the lemon zest and the juice to the mayonnaise and blend together with a whisk. Next, add the buttermilk to the mayonnaise mixture; whisk until smooth. Add the chives, lemon thyme, and the tarragon (or chervil) and salt and pepper to taste. Makes approximately 1 cup. Keeps approximately 1 week in an airtight container in the refrigerator.