Seared Salmon Salad with Citrus Drizzle, Toasted Walnuts & Avocado

April 12, 2017

Don’t let this simple salad fool you. It is bursting with flavor, brain boosting and heart healthy ingredients.

*Anti-cancer, Anti-inflammatory, *Cell Protection

Ingredients

1 pound salmon fillet

3 Tablespoons olive oil, divided

½ cup dry white wine

2 cloves garlic, crushed

¼ cup grapefruit juice

1 Tablespoon honey

1 Tablespoon minced fresh basil

8 cups mixed arugula and salad greens

1 avocado (pitted and thinly sliced)

1 cup fresh blackberries

½ cup coarsely chopped walnuts, almonds or pecans, toasted

1Wash salmon and pat dry.

2Heat 1 tablespoon oil in a medium skillet; sear salmon, skin side up, for 1 minutes.

3Turn fillet over sprinkle with salt and pepper.

4Add wine and garlic to pan; cover and poach until salmon is cooked through, 6-10 minutes.

5While salmon is poaching, in a small bowl, combine remaining 2 tablespoons oil, grapefruit juice, honey and basil.

6Whisk to mix well, and season with salt and pepper.

7Combine salad greens in a large bowl and toss with just enough dressing to lightly coat leaves.

8To toast walnuts or nuts: In a small skillet over medium heat, toast nuts until you can smell a light fragrance. Take off heat and serve.

9Divide salad among four plates.

10Top each with ¼ of the cooked salmon. Arrange avocado slices and blackberries over each salad.

11Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.

Juicy Tip:

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