Salmon and avocado salad
Description
Minimum effort — excellent result. I bake the salmon for the salad in the oven with spices; you can substitute any other kind of red fish. I serve the salad with plenty of greens—use any you like, such as iceberg, arugula, romaine, and many others. The salad is very aromatic thanks to the citrus ingredients. Can be served immediately.
Instructions
- 1
Step 1
1. First, I'll prepare the fish: wash the salmon pieces and pat them dry with paper towels. Rub the salmon with grape seed oil, salt, pepper, and garlic powder. Preheat the oven to 170 degrees and bake the salmon for 6-8 minutes.
- 2
Step 2
2. Wash the orange and grapefruit. Peel the fruits and remove the white membranes, then separate into segments. Wash and peel the avocado, slice into thin segments. Prepare the dressing: pour wine vinegar and honey into a bowl, add Dijon mustard and pressed garlic. Wash the lemon, finely grate the zest, and squeeze the lemon juice. Slowly drizzle in olive oil while whisking to emulsify.
- 3
Step 3
3. I peel and slice the onion into rings, wash the salad leaves. I place the leaves in a bowl, drizzle with dressing and toss, season slightly with salt and pepper. I arrange a bed of salad leaves on a plate, add citrus, avocado, pieces of fish, onion, drizzle a little dressing over the top, and sprinkle with feta.