Grapefruit, Salmon, and Avocado Salad

A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.

  • Prep:
  • Total Time:
  • Servings: 4
Grapefruit, Salmon, and Avocado Salad

Photography: Romulo Yanes

Source: Martha Stewart Living, January/February January/February 2014


  • 2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 scallions, trimmed and thinly sliced
  • 1 Ruby Red grapefruit, peel and pith removed, segmented
  • 1 ripe avocado, pitted, peeled, and sliced
  • 2 cups sunflower shoots, watercress leaves, or a combination of both
  • 1 tablespoon fresh lime juice


  1. Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.

  2. Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.


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