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Grapefruit, Salmon, and Avocado Salad | Martha Stewart


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  • 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



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.


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