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!


Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Author Maya Krampf from


  • 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


  • 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
  1. 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.

  2. For the dressing simply mix all ingredients in a small jar to combine.

  3. 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

Calories: 619 | Fat: 52g | Total Carbs: 14g | Net Carbs: 7g | Fiber: 7g | Sugar: 2g | Protein: 25g

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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