Description[]
Ingredients[]
- 1 ½ Pounds angel hair pasta (dry weight)
- 3 Pounds Salmon, cooked, skinned, boned and cut into bite-sized pieces
- 1 Pound Cauliflower florets, steamed
- 1 Cup black olives, sliced
- 4 California avocados, diced
- 1/3 Cups Fresh lemon juice
- 6 Cups Beurre Blanc, seasoned with Dijon mustard
- ½ Cup Fresh dill, finely chopped
Directions[]
METHOD
Cook Pasta in salted, boiling water until done; drain. Reserve.
Gently toss diced avocado with lemon juice; reserve.
PER ORDER
Heat 1/2 cup sauce in a sauté pan. Gently toss 4 ounces cooked Pasta, 1/4 cup Cauliflower florets, 1 tablespoon and 1/4 cup diced avocado with sauce. Heat until warmed through. Garnish with dill.