Citrus Salmon Salad with Avocado
Ingredients
- 8 ounces raw wild caught salmon
- 1 1/2 tablespoons grapeseed oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 ounces spring greens baby spinach or romaine (whatever your favorite is!)
- 2 cara cara oranges segmented
- 1 blood orange segmented
- 1 pink grapefruit segmented
- 1 to 2 avocados thinly sliced (depends on how much you want!)
- ½ large shallot very thinly sliced
- ¼ cup crumbled feta cheese
lemon vinaigrette
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 lemon juiced and zested
- 2 garlic cloves minced or pressed
- pinch of salt and 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!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!