Don’t you love/hate when you get hungry and start scavenging around you kitchen trying to figure out what the heck to make? Today, this happened to me for the 389th time…this year and my fiancé April, had picked up a few Grapefruits (which is kind of random this time of year) and we had some fresh wild-caught salmon thawed in the fridge with random vegetables, of course.
Since I’m thinking about balancing my ratios with our meals. The fruit, vegetable, salmon combination seemed totally fine after a few mental calculations.
This awesome salad was the result. You can increase the size of your salad according to how many you are feeding. Notice I have the proportions for ONE woman, especially the protein portion.
Grapefruit, Avocado, Salmon Salad
Total Time: 15-20 Minutes
- 1/5-1/4 salmon
- 1 small grapefruit
- 1 small avocado
- 1 cup spinach
- ¼ cup tomato, chopped
- 1 Tbsp. green onions
- 1 small carrot, diced
- Salt and pepper
- Garlic clove, minced
- 1 Tbsp. lime juice
- 1-2 Tbsp. grass-fed butter or coconut oil for grilling
1.) Pre-heat grill to medium-high heat and add butter/oil and minced garlic clove. Once heated, grill salmon (add salt and pepper) about 3 minutes on each side, then another 2 minutes on each side or until cooked to your desired level. Remove from heat.
2.) Add greens, grapefruit, and vegetables to medium size bowl (drizzle with Balsamic Vinegar and olive oil, optional)
3.) Toss salad, add salmon. Toss again. Enjoy!