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  1. Home
  2. Easy Entertaining

Salmon and Avocado Salad with Green Goddess Dressing

You just can't get better than this killer salad - and it's perfect for Christmas Day! - by Kim Meredith
  • 09 Dec 2018
Prep: 30 Minutes - Cook: 10 Minutes - Easy - Serves 8
Proudly supported by

There's nothing better than a great salmon salad - and this recipe ticks every box, trust us!

Ingredients

½ x 350g loaf sourdough bread, torn into 3cm pieces

Cooking oil spray

2 bunches asparagus (185g each), trimmed

4 cups picked watercress (100g)

2 large ripe avocados, chopped

300g packet sliced smoked salmon

2 tablespoons drained baby capers

GREEN GODDESS DRESSING

1 cup fresh parsley leaves

¼ cup fresh tarragon leaves

1/3 cup thinly sliced fresh chives

1 clove garlic, crushed

¼ cup lemon juice

½ cup olive oil

½ cup whole-egg mayonnaise

Method

  1. To make dressing, blend herbs, garlic, juice and oil in a blender until smooth. Transfer to a large jug. Whisk in mayonnaise. Season with salt and pepper. Refrigerate, covered. 

  2. Place bread on a large oven tray. Spray with cooking oil. 

  3. Cook in a hot oven (200C) for about 6 minutes, or until golden brown and crisp. 

  4. Cut asparagus spears in half lengthways, then cut in half crossways. Place in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Rinse under cold water. Drain well. 

  5. Just before serving, toss asparagus with watercress in a large serving bowl. Top with avocados, salmon, capers and toasted bread. Spoon over half the dressing. Serve with remaining dressing.

     

    TIP! Dressing can be made up to one day ahead. Keep, covered, in the fridge. Watercress can be replaced with rocket leaves or baby spinach. To keep watercress sprigs fresh, place in a large bowl. Cover with cold water. Refrigerate for up to several hours. Drain well before using.

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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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