Grapefruit, Salmon, and Avocado Salad | Martha Stewart

By adriennehannis

Ingredients

• 2 skinless wild salmon fillets (about 5 oz. each)
• Coarse salt and freshly ground pepper
• 1 tablespoon EVOO, plus more for serving
• 2 scallions, trimmed and thinly sliced
• 1 Ruby Red grapefruit, segmented
• 1 avocado, halved, pitted, peeled and sliced
• 2 cups trimmed mixed tender greens, such as watercress and sunflower shoots
• Lime wedges for drizzling

Preparation

Step 1

Preheat oven to 375 degrees F. Season salmon with salt and pepper, and arrange in a baking dish. Drizzle with oil, then sprinkle with 1 sliced scallion. Bake until partially opaque in the middle, about 10 minutes. Let cool slightly, and break up fish into large pieces.

Arrange salmon on a platter, and top with remaining scallion, the grapefruit, avocado, and greens. Drizzle with oil, and squeeze lime wedges over salad. Season with salt and pepper and serve immediately.