Salmon, Avocado, Grapefruit, and Watercress Salad

Name: Salmon, Avocado, Grapefruit, and Watercress Salad
Yield: Serves 4
Ingredients: 2 (4- to 6-ounce) skin-on wild-caught, salmon fillets, 1 inch thick; 3 tablespoons plus 1 teaspoon, cold-pressed extra-virgin olive oil; , Salt and pepper; 2 , red grapefruit; 1 tablespoon, minced shallot; 1 teaspoon, white wine vinegar; 1 teaspoon, Dijon mustard; 4 ounces (4 cups), watercress, torn into bite-size pieces; 1 , ripe avocado, halved, pitted, and sliced ¼ inch thick; ¼ cup, fresh mint leaves, torn; ¼ cup blanched, hazelnuts, toasted and chopped

3 comments

The best composed salad can also be the simplest, as is the case with this salad showcasing four of our favorite superfoods.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES4

TIME45 minutes, plus 20 minutes cooling

Salmon, Avocado, Grapefruit, and Watercress Salad

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

We chose wild-caught salmon, which typically has a higher proportion of omega-3 fatty acids than its farmed counterparts. Wild salmon is also a bit leaner, so we roasted it only until just translucent before flaking it into large chunks. Th...

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