Simple Grapefruit Salad with Salmon
This delightful salad is bursting with flavor and color! Serve it as a stand-alone entree salad or pair with other sides or grilled ingredients.
Servings 4 servings
Calories 634kcal
Equipment
- grill, grill pan, griddle or non-stick pan
- salad spinner or colander
- small mixing bowl
- mason jar with a tight-fitting lid
- sharpened knife (paring knife, small chefs knife, or similar)
Ingredients
- salad greens or chopped lettuce about 2 cups per serving (approximate)
- 4 salmon fillets about 6 oz. each
- 1 cup shredded carrots
- 1/2 small red onion thinly sliced
- 1 large avocado sliced
- 2 grapefruit sliced into segments
- 6 oz mozzarella pearls
For the Dressing
- 2 oz fresh grapefruit juice
- 1/4 cup olive oil
- 1-2 tbsp balsamic vinegar
- 2 tsp honey
- 1 pinch kosher salt
- 1 pinch cracked white pepper
Instructions
- Start by heating the grill, griddle, or nonstick pan over medium-high heat. As it heats, finish any prep work for the salad ingredients, including slicing the grapefruit into segments or wedges and squeezing the juice to use for the dressing.
- To make the dressing, add the olive oil, vinegar, honey, salt, and pepper along with the fresh grapefruit juice to a small bowl or mason jar. Whisk or shake (with lid sealed tightly) until well-combined, then set aside until ready to serve.
- Pat the salmon dry and season lightly with salt and pepper. Sear or grill for 3-4 minutes on each side. Once fully cooked, set aside to cool slightly. so it doesn't wilt or heat the other ingredients of the salad.
- Build the salad by arranging a layer of salad greens onto salad plates or serving dishes. Top with the sliced red onion and shredded or sliced carrots, followed by the avocado, mozzarella pearls, and grapefruit segments. Add the cooked salmon, then drizzle the prepared dressing over the top.
- Serve and enjoy!
Notes
Adjust the flavor of the dressing by using more or less vinegar, honey, salt or pepper according to taste. Apple cider or white wine vinegar can be used in place of balsamic vinegar.
If storing for meal prep, leave salad undressed and eat within three days for best results.
Nutrition
Serving: 1serving | Calories: 634kcal | Carbohydrates: 38g | Protein: 49g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 109mg | Sodium: 242mg | Potassium: 2090mg | Fiber: 11g | Sugar: 19g | Vitamin A: 33240IU | Vitamin C: 84mg | Calcium: 350mg | Iron: 5mg