Grapefruit and Avocado Salad With Seared Salmon

Photo: Romulo Yanes
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 tyring to drop a few pounds.
Makes 4 servings (serving size: 2 1/2 cups salad and 3 ounces salmon)


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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
Cooking spray
3 (5-ounce) wild salmon fillets (skin on)
1/4 cup toasted walnuts, roughly chopped


Prep: 10 Minutes
Cook: 7 Minutes
Total: 17 Minutes

1. 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.

2. 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 fish. Drizzle salads with reserved dressing; sprinkle with walnuts.

Created date

March 2012

Nutritional Information

Calories 360
Fat 23.9 g
Satfat 3.2 g
Monofat 11.5 g
Polyfat 7.3 g
Protein 25 g
Carbohydrate 14 g
Fiber 5 g
Cholesterol 58 mg
Iron 2 mg
Sodium 309 mg
Calcium 148 mg