Grapefruit, avocado and salmon salad recipe

• 1 x 416g cans red or pink salmon
• 1 x 135g bag rocket
• 1 small red onion, thinly sliced
• 1 head fennel, thinly sliced
• 2 avocados, peeled, pitted and sliced
• 1 pink grapefruit
• 1 tsp Dijon or wholegrain mustard
• 4 tbsp olive oil
• 2 tbsp lemon juice

1. Drain the canned salmon, reserving 2 tablespoons of the liquid.
2. Remove any skin and bones, if wished, then break the salmon into chunks.
3. Put the salad leaves into a large salad bowl and add the red onion, fennel and avocados.
4. Peel the grapefruit using a sharp, serrated knife to remove all the peel and pith, then slice into segments, removing all the membrane.
5. Do this over the salad bowl to catch all the juice
6. To make the dressing, whisk together the reserved salmon liquid with the mustard, olive oil and lemon juice.
7. Tip into the salad bowl and add the salmon chunks, then toss together gently so that the salmon does not break up too much.
8. Season and serve at once

red, rocket, red onion, head fennel, avocados, pink grapefruit, olive oil, lemon juice

Taken from www.lovefood.com/guide/recipes/46868/grapefruit-avocado-and-salmon-salad-recipe (may not work)