{"id":2542,"date":"2024-01-08T00:58:38","date_gmt":"2024-01-08T00:58:38","guid":{"rendered":"http:\/\/www.unclematts.com\/?p=2542"},"modified":"2023-11-28T17:24:25","modified_gmt":"2023-11-28T17:24:25","slug":"grapefruit-salmon-and-avocado-salad","status":"publish","type":"post","link":"https:\/\/www.unclematts.com\/grapefruit-salmon-and-avocado-salad\/","title":{"rendered":"Grapefruit, Salmon, and Avocado Salad"},"content":{"rendered":"<p data-pm-slice=\"1 1 []\">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&#8217;s light, but filling, and most of all, delicious!<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)<br \/>\nCoarse salt and freshly ground black pepper<br \/>\n3 tablespoons extra-virgin olive oil<br \/>\n2 scallions, trimmed and thinly sliced<br \/>\n1 organic Florida Ruby Red grapefruit, peel and pith removed, segmented<br \/>\n1 ripe organic Florida avocado, pitted, peeled, and sliced<br \/>\n2 cups sunflower shoots, watercress leaves, or a combination of both<br \/>\n1 tablespoon fresh lime juice<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Step 1<br \/>\nPreheat 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.<\/li>\n<li>Step 2<br \/>\nBreak 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.<\/li>\n<\/ol>\n<p>Source: <em>From the January\/February 2014 issue of Martha Stewart Living<\/em><\/p>\n<p><iframe loading=\"lazy\" width=\"320\" height=\"560\" src=\"https:\/\/www.youtube.com\/embed\/dDQQKGzjlqg\" title=\"\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A satisfying salad is all about a combination of textures. In this Grapefruit, Salmon and Avocado Salad we have crisp&hellip;<\/p>\n","protected":false},"author":1,"featured_media":7194,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[192,231],"tags":[213,64,164,465,470],"_links":{"self":[{"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/posts\/2542"}],"collection":[{"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/comments?post=2542"}],"version-history":[{"count":4,"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/posts\/2542\/revisions"}],"predecessor-version":[{"id":7493,"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/posts\/2542\/revisions\/7493"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/media\/7194"}],"wp:attachment":[{"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/media?parent=2542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/categories?post=2542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unclematts.com\/wp-json\/wp\/v2\/tags?post=2542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}