Summer Grapefruit Salad with Wild Salmon
Ingredients
Salad
- 3-4 cups mixed greens
- 1 large bell pepper
- 1 freshly chopped grapefruit
- 1 head broccolini
- 1 tbsp avocado or olive oil
- 1 tsp ghee
- 2 tbsp toasted pumpkin seeds
- 1/4 cup fresh cilantro
Salmon
- 1-2 6-oz wild caught salmon fillets
- 2 tbsp avocado oil
- salt and pepper, to taste
Cilantro Avocado Sauce (makes extra)
- 1.5 cups cilantro
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1 large avocado
- 2 small limes juiced
- 1 tbsp minced garlic (optional)
- 1/4 tsp ground pepper
- 1/4 tsp sea salt
- 2-4 tbsp water
Instructions
Salmon
-
Spray wild caught salmon with avocado oil, season with salt and pepper
-
Broil in oven on high, center rack, for about 8-12 minutes.
Salad
Sauté broccolini in avocado oil, ghee, salt and pepper on medium heat. Toss constantly and let cook for about 8-10 minutes.
-
Chop up and combine all ingredients.
Cilantro Avocado Sauce
-
Blend all ingredients in blender or food processor until desired consistency is reached.
-
Drizzle salad with dressing and serve with salmon. Enjoy!
I know, I know crazy but I can’t stand cilantro! Call it a genetic defect. Any suggestions on a different herb to make the sauce with that would substitute well? This looks so fantastic to me otherwise!
Any fresh herbs will work! 🙂 Basil, parsley, mint, etc.
Thankfulness to my father who told me concerning this website, this website
is actually awesome.
I really appreciate that! 🙂