Recipe: Salmon Avocado Salad

INGREDIENTS:

• ½ cup loosely packed fresh dill, plus more for garnish
• 2 tablespoons water
• 2 tablespoons lemon juice
• 2 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove of garlic
• 2 medium avocados, chopped, divided
• ¼ cup extra-virgin olive oil
• ½ teaspoon salt, divided
• 2 teaspoons avocado oil
• 4 (5 oz) skinless salmon fillets
• ¼ teaspoon ground pepper
• 3 cups spring mix salad greens
• 1 cup thinly sliced radishes
• 1 cup matchstick carrots
• 1 cup sliced snap peas
• Lemon wedges

INSTRUCTIONS: 

1. Add the dill, water, lemon juice, vinegar, mustard, garlic, ½ of an avocado, ¼ cup oil, and ¼ teaspoon salt into a blender. Blend until smooth, about 30 seconds. Refrigerate until ready to use.
2. Heat the avocado oil in a large skillet over medium-high heat. Season the salmon evenly with pepper and the remaining ¼ teaspoon salt. Place the salmon in the pan and cook until golden on the bottom and mostly opaque along the sides, about 4 minutes. Carefully flip the fillets and cook for another 2-3 minutes or until the fish flakes easily with a fork.
3. In a large bowl, combine the salad greens, radish, carrots, snap peas, and the prepared dressing. Toss gently until evenly coated. 
4. Divide the salad among four plates and top with the remaining avocado.
5. Top each salad with a salmon fillet, a lemon wedge, and garnish with additional dill, if desired.