Grapefruit, avocado and salmon salad recipe
Juicy bitter grapefruit with fennel, avocado and salmon. Sue recommends using wild Alaskan salmon.
Cook’s tip: Use white or red grapefruit if pink ones are not available
Ingredients
- 1 x 416g cans red or pink salmon
- 1 x 135g bag rocket
- 1 small red onion, thinly sliced
- 1 head fennel, thinly sliced
- 2 avocados, peeled, pitted and sliced
- 1 pink grapefruit
- 1 tsp Dijon or wholegrain mustard
- 4 tbsp olive oil
- 2 tbsp lemon juice
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Drain the canned salmon, reserving 2 tablespoons of the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
- Put the salad leaves into a large salad bowl and add the red onion, fennel and avocados. Peel the grapefruit using a sharp, serrated knife to remove all the peel and pith, then slice into segments, removing all the membrane. Do this over the salad bowl to catch all the juice
- To make the dressing, whisk together the reserved salmon liquid with the mustard, olive oil and lemon juice. Tip into the salad bowl and add the salmon chunks, then toss together gently so that the salmon does not break up too much. Season and serve at once
This recipe was devised for www.alaskaseafood.org. Photography by Steve Lee.
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