Salmon, Grapefruit and Avocado Salad
Grapefruit and salmon are an excellent combination not only because the flavours match up so well, but also because both foods complement each other nutritionally.
Daniel Davey
Daniel Davey
Recipe - SuperValu Online
Salmon, Grapefruit and Avocado Salad
Prep Time10 Minutes
Servings2
Cook Time10 Minutes
Ingredients
2 tbsp Balsamic Vinegar
1 pinch Black Pepper
1 large Grapefruit
1 tbsp Honey
0.5 - Lemon juice only
1 tbsp Olive Oil plus extra for frying
1 pinch Salt
1 - SuperValu Avocado
2 - SuperValu Fresh Salmon Fillets
25 g SuperValu Goodness Walnuts halved
2 bunch SuperValu Mixed Salad Leaves such as spinach and rocket
2 tsp Wholegrain Mustard
Directions
- Peel the grapefruit, then cut into segments with a sharp knife. Toss the grapefruit segments and any juice with the mixed leaves and avocado.
- To make the dressing, whisk together the lemon juice, balsamic vinegar, olive oil, honey, wholegrain mustard and a pinch of salt and pepper in a small bowl. Set aside.
- Set a dry frying pan over a medium heat. Add the walnuts and cook for a few minutes, stirring occasionally, until the walnuts are toasted. Tip out onto a plate and set aside.
- Season both sides of the salmon fillets with a pinch of salt and pepper. Heat 1 teaspoon of oil in a large non-stick frying pan set over a medium–high heat. Add the salmon to the pan, skin side down, and cook for about 4 minutes, until the skin is golden and the fish releases easily from the pan. Using a spatula, gently flip the fish over and cook for 3 minutes more.
- When you’re ready to serve, drizzle the salad with the dressing, then divide it between two plates. Sprinkle with the toasted walnuts, then top each portion with a salmon fillet.
- Tip: You can just as easily use leftover roast chicken in this recipe.
10 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
SuperValu Balsamic Vinegar of Modena (500 ml)
€1.50€3.00/l
Saxa Pepper Black Ground (25 g)
€1.40€56.00/kg
SuperValu Loose Red Grapefruit (1 Piece)
6 for €2.50
€0.60
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
€1.45€0.48 each
SuperValu Olive Oil (1 L)
€5.49€5.49/l
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Signature Tastes Ripe Avocado (1 Piece)
2 for €2.50
€1.35
SuperValu Salmon Darnes x2 (240 g)
€4.49€18.71/kg
SuperValu Walnuts (200 g)
€2.49€12.45/kg
SuperValu Baby Spinach (200 g)
€1.39€6.95/kg
Lakeshore Wholegrain Mustard (205 g)
€2.69€13.12/kg
Recipe
- Peel the grapefruit, then cut into segments with a sharp knife. Toss the grapefruit segments and any juice with the mixed leaves and avocado.
- To make the dressing, whisk together the lemon juice, balsamic vinegar, olive oil, honey, wholegrain mustard and a pinch of salt and pepper in a small bowl. Set aside.
- Set a dry frying pan over a medium heat. Add the walnuts and cook for a few minutes, stirring occasionally, until the walnuts are toasted. Tip out onto a plate and set aside.
- Season both sides of the salmon fillets with a pinch of salt and pepper. Heat 1 teaspoon of oil in a large non-stick frying pan set over a medium–high heat. Add the salmon to the pan, skin side down, and cook for about 4 minutes, until the skin is golden and the fish releases easily from the pan. Using a spatula, gently flip the fish over and cook for 3 minutes more.
- When you’re ready to serve, drizzle the salad with the dressing, then divide it between two plates. Sprinkle with the toasted walnuts, then top each portion with a salmon fillet.
- Tip: You can just as easily use leftover roast chicken in this recipe.