An elegant poached salmon salad at 488 calories. Chicory, avocado, and black olives with a bright lime dill dressing.
This Salmon Salad transforms simply poached salmon into an elegant, restaurant-style plate. Fillets are gently poached until just cooked, then sliced and nestled into chicory leaves arranged in a striking daisy pattern, alongside tomato, avocado, and briny black olives. At 488 calories and 10 WW Classic Points per serving, it makes a genuinely special lunch or a light, beautiful dinner.
Recipe Info
Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Calories per serving: ~488
Nutrition per Serving (Estimated)
Protein: 40g | Fat: 33.5g | Carbohydrates: 8g | Fiber: 3.1g
WW Classic Points: Approximately 10 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 salmon fillets
- Fresh parsley, a slice of lemon, and black pepper, for poaching
- Whole leaves of 1 chicory head
- 1 small tomato, peeled and quartered
- 1 small ripe avocado, stoned, peeled, and diced
- 1/4 small onion, peeled and diced
- 6 stoned black olives
- 2 tablespoons Lime Dill Dressing
Instructions
- Poach the salmon. Place the salmon fillets in a saucepan and cover with water. Add the fresh parsley, a slice of lemon, and a little black pepper. Cover and simmer gently for 7 to 10 minutes, until just cooked through.
- Cool and slice. Remove the salmon from the pan and allow to cool slightly, then cut into 2.5cm / 1-inch wide strips.
- Prepare the salad. Wash and dry the chicory leaves. Chop the tomato, avocado, onion, and olives and mix together in a bowl.
- Arrange the chicory. Arrange the chicory leaves in a daisy formation in a round, shallow salad bowl or plate.
- Assemble and dress. Place strips of the poached salmon in each chicory leaf. Spoon the tomato, avocado, onion, and olive mixture over the top and dot with Lime Dill Dressing before serving.
Serving Suggestions
- Serve with a slice of crusty whole-grain bread for a more substantial meal
- A chilled glass of dry white wine complements the salmon beautifully
- Add a scattering of capers for extra briny flavor alongside the olives
- Serve as an elegant starter for a dinner party in smaller individual portions
- A wedge of lemon on the side lets each diner add extra brightness
Tips and Variations
- Poaching the salmon gently in barely simmering water, rather than boiling, keeps it tender and moist.
- The chicory’s natural cup shape makes it ideal for holding the salmon and salad ingredients without needing extra dressing to bind everything together.
- Choose a ripe but firm avocado so it holds its shape once diced.
- This salad is best assembled just before serving, as the avocado will brown if left too long.
- Smoked salmon can substitute for poached if you prefer a different flavor profile, though this will change the calorie and sodium content.
Why This Recipe Works
Poaching is a gentle cooking method that keeps salmon moist and tender without adding any extra fat, letting the fish’s natural flavor take center stage. Arranging the chicory leaves in a daisy pattern is a simple presentation trick that turns an everyday salad into something that feels genuinely special and restaurant-worthy. The combination of creamy avocado, briny olives, and a bright lime dill dressing provides a well-rounded contrast of textures and flavors that complements the delicate salmon perfectly.
Storage
Best assembled and eaten fresh, as the avocado will brown on standing. If needed, store the poached salmon separately in an airtight container in the refrigerator for up to 2 days and assemble the salad just before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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