This salad is everything, I’m telling you. Done in less than 10min this colourful dish makes a perfect light lunch or dinner. Omega 3, healthy fats and detoxifying power of grapefruit will charge you with energy and impress your friends at your summer parties :)
Ingredients for 2
2 salmon fillets
1 grapefruit (use red one for even nicer pop of colour!)
1 sliced avocado
150g mixed salad leaves of your choice
Salt and pepper
Arrange salad leaves on 2 plates or on a platter, season with a sprinkle of salt, olive oil and lime juice instead of vinegar. Add sliced avocado and segmented grapefruit.
You are asking me how to segment a grapefruit? I can hear you :) Here are the steps on this: use sharp small knife to cut peel from the citrus, following curve of the fruit. Working over a bowl or a plate , cut between membranes, allowing segements to fall into bowl. Done, discard membranes, use segmented grapefruit for the salad :)
For the salmon, pat dry it and season with s&p. Heat a nonstick pan with tbsp of olive oil over medium heat and pan fry the salmon fillets for about 2-3min on each side, you don’t want to dry it out, it’s ok if it stays slightly pink in the middle, it will be so much juicier and nicer to eat, trust me! Let it rest for a minute on a plate, break it up into smaller pieces and arrange it over salad. Drizzle with olive oil and squeeze lime wedges over.