Salmon, Grapefruit and Avocado Salad
4 servings
30 minutes
Salad with salmon, grapefruit, and avocado is a vibrant combination of freshness and rich flavors inspired by Italian cuisine. Omega-3-rich salmon pairs wonderfully with juicy grapefruit, creating a balance of sweet and sour notes. Avocado adds creaminess to the dish, while watercress provides a peppery green freshness. Baked salmon becomes tender and melts in the mouth, and a light dressing of lemon juice and olive oil enhances the natural flavors of the ingredients. This salad not only impresses with its taste but also serves as an excellent option for a light and nutritious meal, perfect for summer lunch or dinner.
1
Preheat the oven to 190°C. Season the salmon fillet with salt and pepper. Place it in a 22 cm wide baking dish. Drizzle with 1 tbsp of oil and sprinkle with half of the green onion. Bake for 10-12 minutes until the salmon is almost opaque in the center. Transfer to a plate and cool.
- Salmon fillet: 2 pieces
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
- Spring onion: 2 bunchs
2
Cut the salmon fillet into large pieces and arrange them on serving plates. Top with grapefruit, avocado, herbs, and remaining green onions. Season with salt and pepper. Add 2 tbsp of oil, lemon juice, season with salt and mix.
- Salmon fillet: 2 pieces
- Grapefruits: 1 piece
- Avocado: 1 piece
- Watercress: 300 g
- Spring onion: 2 bunchs
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
- Lime juice: 1 tablespoon
3
Pour dressing over each salad on top.
- Olive oil: 3 tablespoons