Grapefruit and Avocado Salad with Seared Salmon not only provides great taste and appealing presentation, it’s loaded with powerful nutrients. When you serve this power salad, you’ll get heart-healthy omega-3 fatty acids (thanks to the walnuts and salmon) plus monounsaturated fats from the avocado that also helps your heart. The grapefruit helps kick up fat-burning and stabilizes blood sugar–a powerful combo if you’re trying to drop a few pounds.
Makes 4 servings
1 large grapefruit
2 large bunches arugula, stems removed (10 cups)
1 ripe avocado, pitted and sliced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 (5-ounce) wild salmon fillets (skin on)
1/4 cup toasted walnuts, roughly chopped
Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.
Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces of fish. Drizzle salads with reserved dressing; sprinkle with walnuts.