Go Back
Print
Smaller
Normal
Larger
Print
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!