With summer right around the corner (yes, states that are still getting snow summer is coming-- I promise) I was craving some fresh and tangy flavors to wake up my hibernating tastebuds from their pumpkin and cinnamon induced comas. Earthy goat-cheese and walnuts, tangy balsamic grapefruit vinaigrette and creamy avocado are going to make this salad a summer staple around my house!
Prep time: 10 minutes
Cook Time: 8 minutes
Grapefruit & Avocado Balsamic Salmon Salad
2 Salmon Filets
1/2 teaspoons of salt; divided
1/2 teaspoons of peper: divided
1 large grapefruit
1 ripe pitted, sliced avocado
2 cups Arugula
1 cup baby spinach
2 tablespoons goat cheese crumbled
1/4 cup toasted walnuts
Grapefruit Balsamic Vinaigrette
Extra Juice from Grapefruit
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Sprinkle fish with half of the salt and pepper broil on high for 7-8 minutes or until fish can be flaked with a fork. In a saute pan lightly toast walnuts on medium-low heat until lightly toasted.
Meanwhile, segment grapefruit-- saving juices for vinaigrette. Whisk grapefruit juice, pepper& salt,lemon juice, balsamic vinegar and olive oil in the bottom of a salad bowl. Combine sliced avocado, arugula, spinach and segmented grapefruit in bowl with the vinaigrette. Toss salad ingredients in vinaigrette and plate.
Break salmon to top salads; add crumbled goat cheese and toasted walnuts to finish.