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Grapefruit Salmon Salad

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 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.
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