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Grapefruit, Salmon and Avocado Salad

Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Eva Kosmas Flores


  • 2 skinless wild salmon fillets about 5 ounces each
  • coarse salt¬†+ fresh ground black pepper
  • 1 tablespoon extra-virgin olive oil plus more for serving
  • 2 scallions trimmed and thinly sliced
  • 1 Ruby Red grapefruit peeled and sliced
  • 1 avocado halved, peeled, pitted, & sliced
  • 2 cups trimmed mixed tender greens
  • lime wedges for drizzling


  1. Preheat the oven to 375 degrees Fahrenheit. Season the salmon with the salt and paper and place in a baking dish. Drizzle with the olive oil and sprinkle with 1 of the sliced scallions. Roast until partially opaque in the middle, about 10 minutes. Remove it from the oven and allow it to cool slightly, then break the salmon up into large pieces.
  2. Place the salmon on a serving dish and top with remaining scallion, the grapefruit, avocado, and greens. Drizzle with the olive oil and lime, and top with more salt and pepper. Serve immediately.
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