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

For the Yogurt-Dill Sauce

Makes four servings
Prep time: 15 to 20 minutes, plus time to poach salmon


  • 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
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper


In a medium bowl, stir together all the ingredients. Taste; you may prefer to add another pinch of salt or squeeze of lemon juice. Spoon the yogurt sauce onto your poached salmon fillets and serve.

For the Avocado-Citrus 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
  • ¼ 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


  • First make a 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.
  • 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.
  • Top the salad with the avocado slices and grapefruit or orange segments; drizzle with a little more dressing and a sprinkle of salt.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors

This originally appeared as “Poached Salmon With Yogurt-Dill Sauce and Avocado-Citrus Salad” in the May 2018 print issue of Experience Life.

, MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Cancer-Fighting Kitchen, published by Ten Speed Press, Penguin Random House LLC, where some of these recipes originally appeared. She lives in San Rafael, Calif.

Photography by Andrea DAgosto; Prop Styling by Alicia Buszczak; Food Styling by Paul Jackman

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions