Description
Brighten up your salad routine with this refreshing, nutrient-rich salad. The grapefruit, salmon, and creamy avocado go so well together, and it’s all topped off with a homemade citrus vinaigrette. The salmon and citrus vinaigrette can be prepared in advance of the salad.
Ingredients
Scale
Citrus Vinaigrette
- 1/4 cup fresh orange juice
- 2 tablespoons fresh grapefruit juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced cilantro leaves
- 2 teaspoons white wine vinegar
- 1 teaspoon lime juice
- 1 clove garlic, peeled and minced
- 1/8 teaspoon salt
Salmon salad
- 2 (6-ounce) salmon fillets
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 (5-ounce) package baby kale and spinach mix
- 1 medium grapefruit, peeled and segmented
- 1/2 medium avocado, peeled, pitted, and sliced thin
- 1/2 cup frozen edamame, thawed
- 1/4 cup red onion, thinly sliced
- 2 tablespoons unsalted shelled pumpkin seeds
Instructions
- For the citrus vinaigrette: Combine all the ingredients in a small bowl or a liquid measuring cup. Whisk together and set aside.
- For the salmon salad: Place salmon skin side down on a plate. Pat with a paper towel to dry. Season with salt and pepper.
- Heat a 10″ skillet over medium high heat, then add oil. Carefully place salmon fillets skin side down in the skillet and reduce heat to medium. Cook 4-5 minutes on one side until golden brown and salmon easily releases from the pan before turning fillets over with tongs. Continue to cook 3-5 minutes. Once cooked through, place the fillets on a clean plate.
- Prepare salads in two large bowls. starting with the baby kale and spinach mix. Top with grapefruit, avocado, edamame, onion, and pumpkin seeds.
- Store salmon, dressing, and salad in separate airtight containers in the refrigerator up to 3 days, 5 days for the dressing. Salmon does not have to be reheated to eat with the salad. If you choose to reheat it, place it in a microwave safe dish covered with a lid and microwave 2-3 minutes or until internal temperature reaches 165 degrees F.
Notes
Recipe created by Karman Meyer. Recipe published in The Everything DASH Diet Meal Prep Cookbook.
