Oh my gosh—look at that color. With a salad this vibrant, who wouldn’t want to dig in?
As citrus season winds down, I had to share one more favorite. I’ve been heavy-handed with blood oranges, lemons and grapefruit this year, and I still have a few lemon desserts saved for later—because I can’t resist lemon treats—but for now, a savory citrus salad felt right.
And those avocados—half the time I’m content to slice one, season it with salt and pepper, drizzle olive oil and call it a salad. This recipe is basically that, with just a little more garnish and attention.
When it comes to proteins on a salad—chicken, steak, shrimp—I always choose salmon. There’s something about its flaky texture that gives you a little bit of fish in every bite. It practically melts like butter, and it pairs beautifully with tangy feta (I ignore the “no cheese with seafood” rule every time).
I broiled the salmon for this salad, which is my go-to for speed and texture. Small pieces can broil in six to seven minutes; a large fillet will still finish in under 15. The broiler gives the salmon a slightly crisp top while keeping the interior tender.
The citrus can be any orange you prefer. Be cautious with grapefruit—its bright, bitter edge can be polarizing when paired with salmon. If you love grapefruit, add a few wedges; if not, use mostly oranges and let the lemon vinaigrette brighten the dish.
With lent starting today, many of you are looking for fish and seafood ideas. Below is the full recipe for this citrus salmon salad with avocado, plus a few other favorite salmon and seafood preparations that pair nicely with fresh greens and bright dressings. I’ll be sharing a shrimp recipe next week that I’m really excited about.
Now, the recipe:
Citrus Salmon Salad with Avocado
Yield:
2
to 4
30 minutes
Ingredients
- 8 ounces raw wild-caught salmon
- 1 1/2 tablespoons grapeseed oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 ounces spring greens (baby spinach, romaine, or your favorite)
- 2 cara cara oranges, segmented
- 1 blood orange, segmented
- 1 pink grapefruit, segmented (optional)
- 1–2 avocados, thinly sliced
- 1/2 large shallot, very thinly sliced
- 1/4 cup crumbled feta cheese
Lemon Vinaigrette
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- Juice and zest of 1 lemon
- 2 garlic cloves, minced or pressed
- Pinch of salt and pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the broiler to high and position the oven rack about 6 inches below.
- Place the salmon on a baking sheet, brush with grapeseed oil and season with salt, pepper and garlic powder.
- Broil for 6–8 minutes, or until the salmon is just opaque and flakes easily with a fork. For a larger fillet, broil 8–10 minutes and check; timing depends on thickness.
- To assemble the salad, toss the greens with a pinch of salt and pepper, add the orange segments, grapefruit (if using), avocado and shallot. Drizzle with the vinaigrette and sprinkle with feta before serving.
Lemon Vinaigrette
- Whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. While whisking, stream in the olive oil until emulsified. Store in the refrigerator in a sealed container for up to a week; double the batch if you like extra dressing.
Salad
American
Optional extras: serve with crusty bread, a sprinkle of toasted nuts or seeds for crunch, or a squeeze of extra lemon. This salad is bright, simple and perfect for showcasing seasonal citrus and flaky broiled salmon.
And yes—I’d also like a Meyer lemon margarita with that, please.