Grapefruit, Salmon and Avocado Salad

This grapefruit, salmon, and avocado salad is so fresh and flavorful—equal parts citrusy, savory, and creamy.

Refreshing salad.

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Refreshing salad.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)

  • coarse salt and freshly ground black pepper

  • 3

    tablespoons extra-virgin olive oil

  • 2

    scallions, trimmed and thinly sliced

  • 1

    ruby red grapefruit, peel and pith removed, segmented

  • 1

    ripe avocado, pitted, peeled, and sliced

  • 2

    cups sunflower shoots, watercress leaves, or a combination of both

  • 1

    tablespoon fresh lime juice

Directions

Preheat oven to 375°F. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool. Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.


Nutrition

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