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Summer Grapefruit Salad with Wild Salmon

Author Rachael DeVaux

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!