Citrus Fennel Salad with Salmon and Avocado
Ingredients
- 5-6 cups mixed baby greens – arugula and spinach are my favorites
- 1 small bulb of fennel – thinly sliced
- 1/2 of a medium red onion – thinly sliced
- 2 mandarin oranges
- 1 medium grapefruit
- 6-8 oz salmon filet
- 1/2 of an avocado
- 1/4 tsp garlic granules
- 1/8 tsp pink himalayan salt
- 1/4 tsp herbs d’provence
- 1.5 TBSP olive oil
Directions
- preheat oven to 375F
- place salmon filet in a baking dish – drizzle with 1 tsp olive oil and a sprinkle of herbs d’provence
- bake salmon for 15-20 minutes until desired doneness
- while salmon bakes, thinly slice the fennel bulb (including leaves) and onion and add to a mixing bowl with the mixed greens
- peel and slice grapefruit and 1 1/2 mandarins and put to the side
- thinly slice 1/2 of an avocado and put to the side
- make dressing – in a small glass or bowl whisk together juice of 1/2 of a mandarin, 1/4 tsp garlic, 1/8 tsp salt & 1/4 tsp herbs d’provence with 1/5 TBSP olive oil
- toss the greens, fennel & onion with half of the dressing and serve onto 2 plates
- arrange citrus pieces and avocado on the 2 salads
- when salmon is ready, use a fork to flake it into chunks and top the salad plates with salmon