This Avocado Salmon Salad with Fennel, Grapefruit, and Jalapeno is a healthy way to enjoy salmon’s healthy fats!
I just love salmon, it’s such an easy protein to cook, only takes a few minutes, and melts like butter in your mouth…what more could you want?
This Avocado Salmon Salad with Fennel and Grapefruit is one of my favorite ways to enjoy it and it’s a salad that easily impressed a crowd with how gorgeous it is. This is a dinner party hero for sure. Plus it only takes a few minutes to make and you’ve got a super nutritious salad to enjoy.
I think the pink peppercorns may be one of my favorite aspects of this salad. I love how floral they taste complimenting the somewhat bitter grapefruit and creamy rich avocado perfectly.
If you know me, well then you know that I couldn’t leave this salad without a bit of heat. Fresh sliced jalapeños is usually my go-to since I always have them on hand but serranos are also delicious.
RECIPE CARD
Avocado Salmon Salad with Fennel, Grapefruit, and Jalapeno
This Avocado Salmon Salad with Fennel, Grapefruit, and Jalapeno is a healthy way to enjoy salmon's healthy fats! I love the tangy grapefruit vinaigrette!
Ingredients
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- 1 lb salmon
- 8 cups salad greens
- 1 large bulb fennel (thinly sliced)
- 2 medium Avocados (cut into 8ths)
- 1 large grapefruit (segmented)
- 2 medium jalapenos (thinly sliced)
- 1 tablespoon avocado oil
Dressing
- 1/2 cup olive oil
- 1/4 cup fresh grapefruit juice
- 2 tablespoons Lime juice
- 1/2 medium shallot (minced)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon pink peppercorn
Instructions
More TIPS about this paleo recipe in the post above!
Season the salmon with salt and pepper on both sides. Heat the oil in a large cast iron skillet over medium high heat. Once hot add the salmon skin side down to the pan. Cook 4 minutes until the skin is crispy and the fish easily lifts from the skillet with a spatula. Flip and continue to cook 4-5 minutes for a medium doneness.
For the dressing simply mix all ingredients in a small jar to combine.
Divide the salad greens between four bowls, top with fennel, jalapeno, avocado, and grapefruit segments. Top with salmon and drizzle with dressing to serve.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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2 Comments
Deb Patterson
Looks delicious!! The recipe says “Servings: 4”; yet you say to divide it between two bowls. For a pound of salmon, I’m leaning toward it being divided into four bowls?
Lauren
Hi Deb! Thanks for catching that typo, it is indeed 4 servings.