Spinach Salad With Avocado Grapefruit Salsa
- 2-4 salmon filets, sized for individual taste
- 1 lemon
- 1 avocado
- 1 large (preferably red) grapefruit
- 1/2 c. canola (or other lighter tasting) vegetable oil
- salt and white pepper
- Spring greens, baby spinach, or boston lettuce
- Bake or fry the salmon. If you intend to serve the salmon cold, this needs to be done several hours ahead.
- Meantime, peel and cut the avocado into 1/2 inch cubes. Place in a 1-quart or smaller bowl. Squeeze the juice of the lemon over the avocado. Peel and remove the membrane of the grapefruit. Break the segments into thirds. Place it in the bowl along with all juices. Add 1/2 cup oil and gently fold together. Salt and pepper to taste.
- Wash and thoroughly dry the greens. Divide them among dinner plates, as per number of desired servings. Place a portion of the salmon on top of each pile of greens. Divide the avocado-grapefruit salsa over all.
salmon filets, lemon, avocado, canola, salt, spring greens
Taken from www.epicurious.com/recipes/member/views/spinach-salad-with-avocado-grapefruit-salsa-1206491 (may not work)