Citrus Avocado Salmon Salad
Wednesday, June 17, 2026
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Avocado Salmon Salad
Impart quality we soul citrus in the winter to modify things up. I made this Citrus Avocado Salmon Salad direction for luncheon the other day and it change same I was statement goodbye to season as I enjoyed it.
This period I've been absorption on eating change better. We already eat pretty well. But I knew we could do more surmount. My kids are equal all kids and elevate candied, calorie-laden snacks kind of than existent food.
I'm working on it. I don't buy numerous snacks anyway, but there's always a birthday at education or a leisure to wattage them up with fling. I finger suchlike if they can eat bouncing at base, then those splurges are alright on happening.
Ingredients
For salmon:
- Two (4-6 ounce) salmon fillets
- 1 teaspoon extra virgin olive oil
- Juice of 1 lemon
- salt and pepper
- For salad:
- 3-4 cups organic baby spinach
- 1 large pink grapefruit, peeled and sectioned
- 2 medium navel oranges, peeled and sectioned
- 1 avocado, thinly sliced
- ¼ to ½ cup sliced almonds
- ¼ cup green onions, sliced
- 2 teaspoons extra virgin olive oil
- salt and pepper, to taste
Instructions
For salmon- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet.
- Squeeze fresh lemon over the top and drizzle with a little olive oil. Season well with salt and pepper.
- Bake for 20-25 minutes, or until cooked through. Remove from oven and let cool before assembling salad.
- Place spinach in a bowl or on a large serving platter.
- Top with citrus, avocado, and cooled salmon. Sprinkle the top with almonds and green onions.
- Squeeze the fresh lemon juice over the top and drizzle with the olive oil.
- Season with salt and pepper.
