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Citrus Salmon Salad with Avocado

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  • 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
  • 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
  • garlic cloves minced or pressed
  • pinch of salt and pepper
  • 1/2 cup extra virgin olive oil


  • 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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