This works well either as an appetizer or as a main dish. You can plate this salad in individual portions for a beautiful presentation.

Try one bite of this and you will not put your fork down! The combination of the grapefruit’s tartness and the tangy sweetness of the citrus dressing works perfectly with the mild flavors of the avocado and greens. The salmon is just the right finishing touch.

4 slices of salmon fillet (1½” wide), skin off
salt, for sprinkling
pepper, for sprinkling
2 tablespoons olive oil
2 tablespoons lemon juice
4-5 scallions, thinly sliced
1½ bags of mixed greens (such as arugula or romaine)
2 avocados, sliced
2 Ruby Red grapefruits, segmented

¼ cup olive oil
2 tablespoons lemon juice
¼ cup orange juice
2 teaspoons sugar or sweetener
½ teaspoon salt
¼ teaspoon pepper

  1. Preheat oven to 375°F.
  2. Season salmon slices with salt and pepper; then drizzle with olive oil and lemon juice. Sprinkle with half the scallions. Bake for 10 to 12 minutes.
  3. Meanwhile, prepare the dressing: Combine olive oil, lemon juice, orange juice, sugar, salt, and pepper.
  4. In a large bowl, combine (or layer) mixed greens, avocado, grapefruit segments, and remaining scallions. Pour dressing over salad. Toss well.
  5. Break up the salmon pieces and add to the top of the salad.


Yield: 4 to 6 servings

For more great recipes, check out this weeks issue of Whisk by Ami