Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado

Lately I’ve  been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about.

The crème fraîche lends the perfect amount of creaminess to the salmon without being overpowering. The chives & dill add so much flavor and the apple cider vinegar brings a subtle zing!

I’m really happy with how this turned out! This salad dressing just seems fancy and decadent to me. Try this drizzled over my Smoked Salmon Benedict with Avocado for brunch or over your favorite salad for lunch.

This Herbed Crème Fraîche Dressing will keep in the fridge for 2 days so you can try it would a couple of dishes.

Enjoy! xx

Herbed Crème Fraîche Dressing is so quick & easy to whip up!

Herbed Crème Fraîche Dressing

 

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Prep time

5 mins

Total time

5 mins

 

This fresh and flavorful dressing is perfect drizzled over a salad or my Smoked Salmon Benny with Avocado!

Author: Peony

Recipe type: Salad Dressing

Serves: ½ cup

Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp crème fraîche
• 1 tbsp honey
• ½ tsp spicy mustard such as dijon
• 1 scallion, thinly sliced (white and light green parts only)
• 1 tbsp chives, minced
• 1 tbsp dill, minced
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Instructions

1. Whisk all of the ingredients together and put in the fridge until ready to serve.

Notes

This recipe yields ½ cup dressing and will keep in the fridge for 2 days.

3.3.3077

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Bring this to a BBQ or Potluck this summer!

This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.

I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.

Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.

PRAWNS+ASPARAGUS+ORZO MAKE THIS A HEARTY SALAD

This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant.  Asparagus is also a great source of dietary fibre, iron, and vitamin K.

To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.

change up your weekday routine with a different salad

Lemony Orzo Salad With Asparagus & Shrimp

 

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Prep time

20 mins

Cook time

2 hours 20 mins

Total time

2 hours 40 mins

 

Author: Peony

Recipe type: Salad

Serves: 4

Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
• 1 lb. shrimp, peeled & deveined
• 3 cloves garlic
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp coconut oil
• 3 green onions(white and light green parts only), chopped
• ¼ cup dill, minced
• ¼ cup basil, minced
• ¼ cup kalamata olives, chopped
• ⅛ cup feta cheese, crumbled
• salt & pepper, to taste

Instructions

1. Bring a large pot of water to a boil over high heat.
2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
3. Season shrimp with kosher salt & freshly ground black pepper.
4. When shrimp are almost cooked through, remove from heat and cool.
5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
7. Transfer well drained orzo & asparagus to large serving bowl.
8. Add the cooked lemon & garlic shrimp.
9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
11. Serve topped with a sprinkle of feta cheese & kalmata olives.
12. Season with salt & freshly ground pepper

3.3.3077

The post Lemony Orzo Salad With Asparagus & Shrimp appeared first on The Peony Life.