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.

Sarah Copeland
Recipe by Health April 2012

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Credit: Romulo Yanes

Recipe Summary

prep:
10 mins
cook:
7 mins
total:
17 mins
Yield:
Makes 4 servings (serving size: 2 1/2 cups salad and 3 ounces salmon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

360 calories; fat 23.9g; saturated fat 3.2g; mono fat 11.5g; poly fat 7.3g; protein 25g; carbohydrates 14g; fiber 5g; cholesterol 58mg; iron 2mg; sodium 309mg; calcium 148mg.
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