Grapefruit Salmon Salad

January 17, 2017

Brighten up your salad routine with this Grapefruit Salmon Salad with Citrus Vinaigrette!

This recipe was created in partnership with Sprouts Farmers Market. Thank you for supporting brands who help make The Nutrition Adventure possible.

I hope you all had a fabulous weekend! My friend Jessica came to Nashville this weekend, and our friend group was finally able to get-together for our annual Friends-giving/Christmas celebration. Better late than never, right?

It was a food-filled weekend that started with Indian food on Friday night and then our homemade meal on Saturday night that included the best turkey I’ve ever eaten, roasted sweet potatoes & Brussels sprouts, kale salad, and this epic cheese & meat board.

After the celebratory eating this weekend, I’m ready for something lighter—like this Grapefruit Salmon Salad!

Featuring pink grapefruit, this salad has so much flavor and the citrus vinaigrette is a perfect match for the seared salmon. It’s just what you need to brighten up your salad routine.

I love shopping at Sprouts for many reasons but what I enjoy most is the affordable prices on produce! The prices are unbeatable for quality produce, like the deals they had on pink grapefruit and navel oranges. And when I saw that avocados were only 3 for $1, I literally gasped out loud and began piling all of the avocados into my cart. How can any loyal avocado-fanatic resist that kind of deal?

Need help cutting that grapefruit? Watch my video!

What’s your favorite way to enjoy grapefruit? Have you tried it on a salad?

The meat & seafood selection is also fantastic at Sprouts. Look at how beautiful this salmon is! Salmon is a great way to get a dose of heart-healthy omega-3 fatty acids and turns a simple salad into a satisfying meal.

I stopped buying prepared salad dressings years ago because homemade dressings have SO much more flavor and generally less sodium. The citrus vinaigrette for this salad is made with pink grapefruit, a navel orange, lime juice, and cilantro. Fresh, flavorful, and packed with vitamin C! And did you know that vitamin C helps with the absorption of non-heme iron (i.e. iron from plant foods)? Just another reason why this dressing is a perfect match for this salad.

This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!

[bctt tweet=”AD: Make the most of winter citrus with this Grapefruit Salmon Salad @sproutsfm ” username=”KarmanRD”]

Grapefruit Salmon Salad

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

Citrus Vinaigrette (makes about 1/2 cup dressing):

1/4 cup fresh orange juice about 1 small navel orange
2 tablespoons fresh grapefruit juice
2 tablespoons Sprouts extra-virgin olive oil
1 tablespoon minced cilantro leaves
2 teaspoons Sprouts white wine vinegar
1 teaspoon fresh lime juice
1 clove garlic finely minced
pinch of salt

For the salad:

2-6 ounce salmon filets
1 teaspoon olive oil
salt and pepper to taste
1-5 ounce package Sprouts baby kale + spinach mix
1 grapefruit cut into sections
1/2 avocado sliced thin
1/2 cup shelled edamame thawed
1/4 cup red onion thinly sliced
2 tablespoons raw unsalted pumpkin seeds

Instructions

1. Prepare the citrus vinaigrette by combining all ingredients in a small mixing bowl or liquid measuring cup. Whisk together and set aside.
2. Prep the salmon filets by placing them skin side down on a plate. Pat with a paper towel to dry. Season with salt and pepper.
3. Heat a 10" skillet over medium-high heat. Once hot, add 1 teaspoon olive oil. Carefully place the salmon filets skin side up in the skillet and reduce the heat to medium. Cook for 4-5 minutes or until the salmon is cooked halfway through. Gently turn the salmon filets over and continue to cook for another 3-5 minutes. Once cooked through, place the filets on a clean plate. The skin should now be easy to remove in one piece using a pair of tongs or fork.
4. Prepare the salads in two large salad bowls starting with the baby kale and spinach mix. Top with the grapefruit, avocado, edamame, red onion, and pumpkin seeds. Place one salmon filet on top of each salad and enjoy.

Tried this recipe?Let us know how it was!