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Grapefruit Salmon Salad

  • Author: Chef Julie RD


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.



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


  1. For the citrus vinaigrette: Combine all the ingredients in a small bowl or a liquid measuring cup. Whisk together and set aside.
  2. For the salmon salad: Place salmon skin side down on a plate. Pat with a paper towel to dry. Season with salt and pepper.
  3. 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.
  4. Prepare salads in two large bowls. starting with the baby kale and spinach mix. Top with grapefruit, avocado, edamame, onion, and pumpkin seeds.
  5. 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.


Recipe created by Karman Meyer. Recipe published in The Everything DASH Diet Meal Prep Cookbook.

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