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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

  1. Spray wild caught salmon with avocado oil, season with salt and pepper

  2. 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.

  1. Chop up and combine all ingredients.

Cilantro Avocado Sauce

  1. Blend all ingredients in blender or food processor until desired consistency is reached.

  2. Drizzle salad with dressing and serve with salmon. Enjoy!