I have this weird thing with fruit — I don’t like it in things. I love berries and stone fruit and citrus on their own always, but when it comes to tossing those same things into a bowl with yogurt or a salad and even dessert, count me out. It’s an aversion I’ve had for as long as I can remember, so when I found myself shoveling this salmon, cucumber and grapefruit salad into my mouth at a rapid rate a few weeks ago, I almost didn’t recognize myself.
Something about the flavors — just the right combination of acid and fattiness and freshness — came together to create this most delicious, and insanely nutritious dish. If you’re looking for a weeknight dinner that checks out in pretty much every category (it’s easy too!), look no further than my salmon, cucumber and grapefruit salad.
- 1 6 oz. fresh salmon filet
- 1 medium cucumber, cut into ribbons using a peeler or mandolin
- 1/2 ripe avocado, sliced
- 1/2 ruby red grapefruit, segmented
- 1 bunch fresh mint, chopped
- olive oil
- salt and pepper
- Preheat the oven to 400 degrees.
- On a foil lined baking sheet, drizzle the salmon filet with olive oil, and sprinkle with salt and pepper. Bake in the over for 12 minutes.
- While salmon is cooking, combine the cucumber, avocado and grapefruit in a shallow bowl.
- Once the salmon is cooked, allow it to cool a few minutes, then add it to the bowl. Drizzle olive oil all over, then top with flakey sea salt, pepper and fresh mint. Serve immediately.
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