When we saw this beautiful recipe by Heather Christo, we knew it would be delicious in a fluffy pita. And guess what? We were right! The creamy avocado green goddess dressing is good enough on its own for dipping, so be sure to make extra.
6 cups baby arugula
1 cup cherry tomatoes, cut in half
2-3 strips thick cut bacon, cooked to crispy and chopped
½ a ripe avocado, cut into pieces
2 (4-6 ounce) salmon filets with skin
1 tablespoon of olive oil
Creamy Avocado Green Goddess Dressing:
½ a ripe avocado
¼ cup red wine vinegar
¼ cup olive oil
1 clove garlic
2 tablespoons chives
Preheat a grill to medium. Rub the salmon filets with olive oil and sprinkle them with kosher salt.
In the jar of a blender add the avocado, red wine vinegar, olive oil, garlic and chives. Puree until smooth and season with kosher salt.
Add the salmon to the grill flesh side down. Cook for 3 minutes and then flip and cook for 1-2 more until just cooked through. Transfer to a small plate and set aside.
On one platter or in two bowls add the arugula, tomatoes, bacon and avocados. Top with the grilled salmon and serve with the Creamy Avocado Green Goddess Dressing. Sprinkle with chives.