I’ve always been a fan of salads, for lunch or for dinner; not sure I’d do a breakfast one unless it was fruit. Salads can be light or they can be heavy. I love simple salads, and I also love ones that have a ton of different ingredients in it, too. This one struck me because of the combination of salmon with grapefruit. The salmon and avocado combo wasn’t so weird because it’s one of my favorite sushi rolls, but adding citrus seemed like it would give some freshness. Genius! This was so easy to make {another reason why I love salads!}, and perfectly filling for dinner!
Grapefruit, Salmon & Avocado Salad adapted from Martha Stewart
makes 4 servings
INGREDIENTS
2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
coarse sea 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 micro greens
1 Tablespoon fresh lime juice
1 radish, thinly sliced
DIRECTIONS
Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 Tablespoon oil and sprinkle with half of the scallions, Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large piece and divide among serving dishes. Top each with grapefruit, avocado, greens, radish slices, and remaining scallions. Season with salt and pepper. Whisk remaining 2 Tablespoons oil and lime juice and season with salt. Drizzle dressing over each salad.
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See some of the other salads I’ve made here!
Happy Tuesday everyone! I’m freezing my butt off in NYC and snow is coming. Prepare to see many cold Mara faces on Instagram!
xox
