Citrus Salmon Salad with Avocado
User Reviews
5
4 reviews
Excellent
Citrus Salmon Salad with Avocado
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 8 ounces salmon raw, wild caught
- 1 1/2 tablespoons grapeseed oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/2 teaspoon garlic powder
- 12 ounces spring greens baby spinach or romaine (whatever your favorite is!)
- 2 orange segmented, Cara Cara variety
- 1 blood orange segmented
- 1 pink grapefruit segmented
- 1 to 2 avocado thinly sliced (depends on how much you want!
- ½ shallot very thinly sliced, large
- ¼ cup feta cheese crumbled
lemon vinaigrette
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 lemon juiced and zested
- 2 garlic minced or pressed, cloves
- pinch salt
- pinch black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
- Place the salmon on a baking sheet and brush it with the grapeseed oil. Season it with the salt, pepper and garlic powder.
- Broil the salmon for 6 to 8 minutes, or until just opaque and flakes easily with a fork. If you’re doing a large filet, broil it for 8 to 10 minutes, then check. The time will depend on the thickness of the filet!
- To assemble the salad, toss together the lettuce with a pinch of salt and pepper, the orange segments, grapefruit, avocado and shallot. Drizzle with the vinaigrette. Sprinkle with the feta before serving.
lemon vinaigrette
- In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
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User Reviews
Overall Rating
5
4 reviews
Excellent
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