Hot-smoked salmon salad with green goddess dressing
1 bunch(es), cut into thirds
75 g, (1/4 cup), light variety
extra light sour cream
2 tbs, chopped
fresh flat-leaf parsley
anchovy fillets in oil, drained
1 medium, on paper towel
hot smoked salmon
300 g, peppered, skin removed, flaked
1 medium, thinly sliced
1 medium, halved, thinly sliced
baby spinach leaves
- Boil, steam or microwave broccolini until tender. Drain. Refresh under cold water. Drain.
- Process aioli, sour cream, chives, parsley, juice and anchovy in a small food processor until smooth. Season dressing with salt and pepper.
- Combine broccolini, salmon, avocado, cucumber, sprouts, spinach and dressing in a large bowl. Season with salt and pepper to serve.