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Salmon Salad with Citrus & Avocado Salad

Delicious Salmon Salad with Citrus & Avocado Magic

This Salmon Salad with Citrus & Avocado is a vibrant, healthy dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 filets Salmon Provides protein and healthy fats; choose fresh or sustainably sourced for the best flavor.
  • 4 cups Arugula Adds a peppery freshness; can be substituted with spinach or mixed greens for variety.
  • 1 medium Avocado Offers creamy texture and essential healthy fats.
  • 1 medium Citrus fruits (grapefruit & oranges) Brightens the salad and balances richness.
  • 1 medium Shallot Adds a subtle bite; pickled red onions work as a tasty alternative.
  • 1/4 cup Mint Provides a refreshing hint; no direct substitution necessary.
  • 1/2 cup Marcona Almonds Adds crunch and luxury; regular almonds can be used if preferred.
For the Dressing
  • 1/4 cup Rice Vinegar Provides acidity; it’s optional but enhances the flavor profile.
  • 2 medium Oranges Both zest and juice are key for adding sweetness.
  • 1 clove Garlic Offers depth of flavor; fresh is ideal.
  • 1 tablespoon Ginger Adds natural sweetness and zest.
  • 1 tablespoon Honey Balances acidity; maple syrup serves as a great vegan alternative.
  • 1/4 cup Olive Oil Emulsifies the dressing and adds richness.

Equipment

  • blender
  • Baking Sheet
  • foil
  • Serving bowl

Method
 

Instructions
  1. In a blender, combine ¼ cup rice vinegar, the juice and zest of 2 oranges, 1 minced garlic clove, 1 tablespoon grated ginger, and 1 tablespoon honey. Blend until smooth and set aside.
  2. Preheat your broiler to high. Season 4 salmon filets with salt and pepper, broil for 3-4 minutes, glaze with dressing, and broil for an additional 2-3 minutes.
  3. In a serving bowl, combine arugula, segmented grapefruit and oranges, 1 diced avocado, thinly sliced shallots, and Marcona almonds. Toss gently.
  4. Distribute the salad onto plates, top with broiled salmon, drizzle extra dressing, and garnish with fresh mint leaves.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 250mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Use the freshest salmon and seasonal citrus for the best flavor. Refrigerate arugula before assembly for crunch.

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