Salmon and Avocado Salad with Creamy Dill Dressing

Total time: 30 minutes 


  • 2 salmon filets, 12oz total (360gr)
  • handful of fresh dill leaves
  • 1 tsp coarse salt
  • 1 ripe avocado, sliced
  • lettuce for 2 main course salads
  • handful of fresh basil leaves
  • Creamy Dill Dressing:
  • 1/3 cup (3oz, 90gr) plain or Greek yogurt
  • 1 tbs Dijon-style mustard
  • 2 tbs lemon vinegar
  • 1 tbs fresh chopped dill leaves
  • 1 tbs fresh chopped tarragon
  • 1 tbs good olive oil


  • Divide dill and lay on salmon.
  • Sprinkle with salt.
  • Cook on barbecue grill for 15 minutes, or until done. A grill mat or basket makes it easier.
  • Remove, scrape off dill and salt and set aside.
  • Dressing:
  • Put the yogurt into a small bowl.  Add the remaining ingredients and whisk well.
  • To Finish:
  • Prepare lettuce, tear and put in large bowl.
  • Add basil leaves, tearing any large.
  • Add half the dressing and toss well.
  • Divide and put on two 2 plates.
  • Top with avocado, salmon and serve, remaining dressing on the side.