Six Great ways to use Our Lemon Dill Avocado Sauce – POTG Test Kitchen

Have you tried our Lemon Dill Avocado Sauce? Well, if you’ve tried our salmon burgers you have! Did you know that we sell it on its own and that it is an incredibly versatile sauce? Chef Ann Lotterhos has created some simple recipes to show just how easy it is to incorporate our Lemon Dill Avocado Sauce as an ingredient into your favorite dishes.

Perfect for the catch of the day however prepared; on the grill, poached or in the oven this sauce will enhance any fish. It goes great with chicken too; i bet it would be amazing on as a dipping sauce for chicken hot off the grill, or as a wing sauce. Simply cook your wings then toss with the sauce for a delectabley different wing experience. I loved it in the shrimp salad that we made and the potato salad? Absolutely delicious! Check out the recipes below.

Lamb Meatballs in Lemon Dill Sauce

Meatballs

1/2 lb ground lamb
1 tsp lemon zest
1 tsp minced garlic

Zuchinni

2 large zuchinni
1/2 tsp sea salt
2 tsp extra virgin oilive oil
8 oz POTG Lemon Dill Sauce

Mix the above meatball ingredients together and form small 1 oz meatballs. Preheat oven to 375F and lay meatballs on sheet tray with rim. Bake until fully cooked, about 10 minutes. When they are 155F internal temperature, they are done.

While they are baking, spriralize two zucchini into ribbons.

Heat the lemon dill sauce in a small pan. Add about ¼ cup of water to thin it out to pourable consistency.

Heat the olive oil in a saute pan and when hot, add the zucchini ribbons. Sprinkle with the sea salt and toss gently for a minute. Using tongs, transfer the ribbons to two plates. Top each plate with half of the meatballs and pour the lemon dill sauce over both dishes.

Serve immediately.

Lemon Dill Avocado Chicken Breast – POTG Test Kitchen

1/2 lb Chicken breast (sliced thin)
2 tsp Extra virgin olive oil
1/2 tsp Sea salt
1 container POTG Lemon Dill Avocado Sauce
2 cups Cauliflower (riced)
1 tsp Granulated onion
1 tsp Sea salt
2 tbsp Extra virgin olive oil

In one saute pan, heat the 2 tsp. olive oil. Season chicken breast with sea salt and add to pan. Sear one side, turning once to sear the other side and cook the chicken through completely. Remove breasts to two plates.

In the same pan, add the POTG lemon dill sauce along with ¼ cup of water to dilute it a little. Heat until very warm.

In a second saute pan, heat the 2 Tbl. olive oil and add the cauliflower rice. Sprinkle with granulated onion and sea salt. When cooked through transfer it to the two plates.

Ladle the lemon dill sauce over the chicken and rice.

Shrimp Salad

1 lb shrimp (peeled and deviened)
1 cup POTG Lemon Dill Avocado Sauce
1 head Butter lettuce
4 small Radishes (sliced thin)
1 small Cucumber (peeled and sliced thin)
1 Jicama (peeled and cut into matchsticks)

Bring 2 qts of water to a boil in a small saucepan. Add the shrimp and cook for 3-5 minutes until they turn pink and are cooked all the way through. Drain and run cold water over the shrimp to cool them. Drain very well, and rough chop the shrimp.

Put shrimp into a small bowl. Spoon the cold POTG lemon dill sauce over and fold it into the shrimp until they are well coated.

Arrange the cucumber and radish slices with the lettuce and jicama on 3 plates and top the salads with equal portions of the shrimp salad.

Artichoke Hummus

1 can Artichoke hearts in water
1 cup POTG Lemon Dill Avocado Sauce
2 small Carrots (cut for crudité)
4 small Celery stalks (cut for crudité)
1/2 small Cucumber (cut for crudité)

In a food processor place the drained artichoke hearts and add the 1 cup of lemon dill sauce. Puree until a smooth hummus is formed. Spoon in a serving dish and drizzle with a little olive oil if desired.

Serve with crudité.

Lemon Dill Avocado Potato Salad

2 large Japanese White Sweet Potato (Peeled and diced)
1/4 cup Celery (Minced)
1/4 cup White onion (Minced)
1 cup POTG Lemon Dill Avocado Sauce

Peel and dice the potatoes and put in a saucepan. Cover with water and bring to a simmer. When just done, drain well and cool potatoes on a tray. Mix cooled potatoes with the cold lemon dill sauce, onion and celery.

Roast Asparagus with Lemon Dill Avocado Sauce

1 lb Fresh asparagus (tough ends removed)
2 tbsp Extra virgin olive oil
1/2 tsp Sea salt
1 cup POTG Lemon Dill Avocado Sauce

Heat oven to 375F. Toss asparagus with olive oil and lay out on sheet tray. Sprinkle with sea salt and roast in oven for 8-10 minutes until starting to turn slightly brown on edges.

Heat the lemon dill sauce in a small saucepan, thinning it out with a little water. Pour lemon dill sauce over the cooked asparagus.