SALADS
Citrus Avocado Salmon Salad
Bright, fresh, and full of vibrant flavor. Flaky salmon, juicy orange and grapefruit, creamy avocado, crisp vegetables, toasted almonds, and fresh dill come together with a zesty citrus vinaigrette.
Instructions
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Pat the salmon dry and season with garlic powder, onion powder, salt, black pepper, and lemon juice.
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Heat the olive oil in a skillet over medium-high heat. Cook the salmon for 4 to 5 minutes per side, or until cooked through and it flakes easily with a fork.
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Remove the salmon from the heat and let it rest for 5 minutes, then flake it into large pieces.
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In a small bowl, whisk together the olive oil, orange juice, grapefruit juice, Dijon mustard, honey, garlic, salt, and black pepper until smooth and well combined.
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Add the greens, orange, grapefruit, avocado, cucumber, radishes, red onion, toasted almonds, and dill to a large salad bowl.
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Add the flaked salmon to the salad.
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Drizzle with the citrus vinaigrette and toss gently to combine. Taste and adjust the seasoning if needed, then serve immediately.
Simple tip.
Use the freshest citrus you can find. Since both the fruit and fresh juice are central to the salad and vinaigrette, good citrus makes a noticeable difference in the final flavor.
Make it your own.
Swap the almonds for pistachios or walnuts, add extra greens, or use only orange if grapefruit is not your favorite. You can also add goat cheese or feta for a creamy, savory contrast.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
480
PROTEIN
34 g
CARBOHYDRATES
21 g
FAT
32 g
FIBER
8 g
SERVING SIZE
½ recipe
