Citrus Fennel Salad with Salmon and Avocado

This citrus, salmon and avocado salad is the perfect springtime lunch and is packed with flavor. The salad combines sweet and tangy mandarin and grapefruit with creamy avocado, perfectly cooked salmon, fennel and mixed greens all tossed in a citrusy salad dressing.

 

header image for citrus fennel salad

 

For the past few months I’ve been in a salad rut. It’s been spinach, onion, apple, blueberries, tuna and balsamic. Now, I love this salad, but it was starting to get a little boring. Plus, my hubby was worried about me eating so much canned tuna. So, it was time to come up with a new salad.

I wandered the produce section of the grocery store and kept looking at various things. I’d pick them up and put them down again.

I couldn’t figure out what to make.

Then, I picked up the fennel and the salad started to make itself in my head. I’d need some citrus. Let’s try both grapefruit and mandarins. There had to be an avocado. And I remembered that I had leftover salmon from the night before.

This salad is quick and easy to put together, even if you don’t have leftover salmon.
It’s colorful
It’s packed with flavor.
And, it’s impressive enough to serve to guests.
Imagine this as a starter for your Easter dinner.

 

two plates of citrus fennel salad on a picnic table

 

Let’s talk about some of the ingredients of this salad for just a minute. I mean at it’s heart it’s a salmon and avocado salad. Salmon and avocado salad…. Salmon and avocado salad… Let that alone sink in for just a minute. This might as well be called a healthy fat salad and it’s a great way to load up on your omega-3 with the salmon.

But, if the goodness of salmon and avocado aren’t enough, check out some of these other ingredients:

  • fennel – it contains iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K for bone health; potassium, calcium, and magnesium for lower blood pressure AND fiber, potassium, folate, vitamin C, & vitamin B-6 which all help with heart health. It also contains selenium and folate. This little veggie is like taking a multi-vitamin. I think I need to create more fennel recipes!!
  • grapefruit – this fruit is crazy high in vitamin C while also having a decent amount of vitamin A, biotin, lycopene and potassium. It’s also been shown to reduce appetite and prevent the formation of kidney stones.
  • mandarin – also high in vitamin C and packed with antioxidants

 

Before we move on the recipe I have to share a funny secret with you.

The sun has shifted and blog photography in our apartment is almost impossible right now. These pictures were taken on the floor in our apartment foyer with me chasing away a neighborhood stray cat who obviously smelled the salmon and wanted a taste. 

 

two plates of citrus fennel salad with salmon and avocado

 

Other Fun Salads to Try:

 

Other Dishes for your Easter Menu:

 

 

a plate of citrus fennel salad with salmon and avocado

 

It’s Salmon and Avocado Salad Time:

** PRO TIP…. Save valuable kitchen time by using leftover salmon that you happen to have in the fridge… or even a good quality canned salmon.

Print

Citrus Fennel Salad with Salmon and Avocado


  • Author: Bethany Darwin - Adventures in Partaking
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2 servings
  • Category: Appetizer
  • Cuisine: American

Description

This citrus, salmon and avocado salad is the perfect springtime lunch and is packed with flavor. The salad combines sweet and tangy mandarin and grapefruit with creamy avocado, perfectly cooked salmon, fennel and mixed greens all tossed in a citrusy salad dressing.


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

Instructions

  1. preheat oven to 375F
  2. place salmon filet in a baking dish – drizzle with 1 tsp olive oil and a sprinkle of herbs d’provence
  3. bake salmon for 15-20 minutes until desired doneness
  4. while salmon bakes, thinly slice the fennel bulb (including leaves) and onion and add to a mixing bowl with the mixed greens
  5. peel and slice grapefruit and 1 1/2 mandarins and put to the side
  6. thinly slice 1/2 of an avocado and put to the side
  7. 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
  8. toss the greens, fennel & onion with half of the dressing and serve onto 2 plates
  9. arrange citrus pieces and avocado on the 2 salads
  10. when salmon is ready, use a fork to flake it into chunks and top the salad plates with salmon

 

This recipe was shared on this week’s Phoenix Helix AIP Recipe Roundtable.

 

a big plate of citrus fennel salad with salmon and avocado on a table



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