I am SOOO ready for summer! Ok, honestly? I was ready for summer about 2 months ago when I first made this salad! But now is the perfect time to share it, as we Minnesotans shake off 5 months of snow and celebrate the warmth and sunshine of springtime.
Light, crisp, and delicious, this salad will make you very happy as you enjoy dinner on the patio, basking in a sweet sunset, feeling warm air on your skin. Oh, dang, that feels good, doesn’t it? Mm-hmm!
My infamous taste-tester Kelley does not like salmon, but after eating this she declared she might need to change her mind. She wasn’t in love but she cleaned her plate. I adored it, so on a scale of 1 to 5, we gave it a Yu-mm-y rating of 3-M‘s.
If you don’t love salmon, this could also be great with swordfish. Or tuna. I’d recommend using a heavier fish, so that this dish’s main asset — the tangy grapefruit — doesn’t overwhelm the flavor of the fish. Using lighter fish requires a more delicate hand in sauce and acidity than a fattier fish.
Whoah, I got all culinary-expert-like on you there for a minute.
Anyway, fish is SUCH a great source of protein, and getting friendly with it will lead to expert-like weight loss. If you don’t feel super friendly towards fish, maybe you just haven’t enjoyed the right kind of fish. Maybe you haven’t had fish with the perfect complement of flavors.
Maybe you should try this dish. 😉
This salad is so beautiful! It would be perfect for a small party (serves 4). It takes almost no time, but tastes amazing. Give it a go and let us know what you think!
I loved this salad in the midst of winter, but please enjoy it on your patio while basking in the warm air, my friends!
- 4-3 ounce salmon fillets, skin removed
- 4 cups of field greens
- 1 cucumber, peeled and sliced
- 2 avocados, pitted and sliced
- 4 tsp. of sunflower seeds
- 1 grapefruit, sectioned with 3 tbsp of juice squeezed and set to the side
- 1 tbsp. of balsamic vinegar
- 2 tbsp. of fresh lime juice
- 5 tbsp. of extra virgin olive oil
- Salt & pepper to taste
- Preheat oven to 375 degrees and season your fillets with salt and pepper and 1 tbsp of olive oil.
- Cook your salmon on a greased baking sheet for 10-12 minutes or until the flesh of the salmon flakes and is partially opaque. Let it cool.
- Break the salmon into pieces and place in a bowl.
- Prepare your dish by layering 1 cup of greens, ¼ of sliced cucumber, ¼ of grapefruit sections, 1tsp, of sunflower seeds, ½ of each avocado, and ¼ of the salmon pieces onto each serving plate.
- Combine 3 tbsp of grapefruit juice, balsamic vinegar, lime juice, and 4 remaining tbsp. of olive oil in a small bowl and whisk together. Add salt and pepper to taste.
- Once the dressing is whisked together drizzle over each plated salad and enjoy.