This vibrant dish is packed with nutrients, healthy fats, and refreshing flavors. The crisp, golden-brown salmon pairs beautifully with juicy grapefruit, creamy avocado, crunchy cucumbers, and peppery greens. Drizzled with a zesty citrus dressing, this salad is light yet satisfying—perfect for a healthy lunch, a refreshing dinner, or an elegant meal to impress guests. With simple ingredients and easy preparation, this dish is sure to become a favorite.
Ingredients:
For the Salad:
- 2 salmon fillets (skin-on for extra crispiness)
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- 6 cups mixed greens (watercress, arugula, or baby spinach)
- 1 grapefruit, peeled and segmented
- 1 avocado, sliced
- ½ cucumber, thinly sliced
- Fresh dill for garnish (optional)
For the Citrus Dressing:
- 3 tablespoons fresh grapefruit juice
- 2 tablespoons fresh lemon juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Prepare the Salmon:
- Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is golden brown and cooked to your preferred doneness. Remove from heat and set aside.
- Make the Citrus Dressing:
- In a small bowl or jar, whisk together grapefruit juice, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
- Assemble the Salad:
- Arrange the mixed greens on a large serving plate.
- Top with sliced avocado, cucumber, and grapefruit segments.
- Place the crispy salmon fillets on top.
- Dress and Serve:
- Drizzle the citrus dressing over the salad just before serving.
- Garnish with fresh dill if desired.
- Serve immediately and enjoy!
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