Salmon, Orange, Pink Grapefruit, & Avocado Salad
This is one of those dishes that may spring to mind when you look into the fridge and decide to use up leftovers. My son Matthew loves smoked salmon so I always buy at least one packet a month as a treat for him. Oranges and grapefruits are always on hand. They make a great snack for the boys, or I add a nutritious citrus element to my muesli or porridge in the morning. Kale and arugula are both non-negotiables in my house, as they are always in my fridge. Adding dark sesame oil instead of extra virgin olive oil creates an Asian profile that adds a tart spiciness that will leave your tongue tingling with anticipation for the next bite. Enjoy!
Salmon, Orange, Pink Grapefruit, & Avocado Salad
Serves 4
Ingredients:
1 medium orange
1 medium grapefruit
2 teaspoons dark sesame oil
¼ teaspoon freshly ground black pepper
6 cups baby kale or arugula, washed and spun dry
2 ripe avocadoes, peeled, stone removed, and flesh sliced
4 to 8 very thin slices of smoked salmon (approx. 4oz)
How to make:
Peel the orange and grapefruit, then using a sharp knife cut out the segments of flesh over a medium size bowl. Set the segments to one side, and then squeeze out as much juice as you can from the left over membrane of both the orange and the grapefruit.
Whisk the oil, pepper and juice together, add the arugula leaves and gently toss together to evenly coat the dressing. Arrange the greens on four plates, scatter over the orange segments and avocado slices, then top with a slice or two of smoked salmon.