Grapefruit, Salmon, and Avocado Salad
A satisfying salad is all about a combination of textures. In this Grapefruit, Salmon and Avocado Salad we have crisp greens, juicy citrus, silky salmon, and rich avocado. It’s light, but filling, and most of all, delicious!
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 organic Florida Ruby Red grapefruit, peel and pith removed, segmented
1 ripe organic Florida avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice
Directions
- Step 1
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 scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool. - Step 2
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.
Source: From the January/February 2014 issue of Martha Stewart Living
