I eat salad every single day.
It’s not the same thing all of the time because, well, then I would be against eating salad every day. Most of the time I am just using up whatever I have on hand or looks appealing that day.
To me salad shouldn’t mean boring and tasteless.
It should be healthy, full of flavor, textures, color, and of course big and satisfying.
This salad came to life on one of those days when you’re starving, rushing from one thing to the next, and just throw whatever food is in the refrigerator into a bowl and call it lunch. (Like I mentioned before that’s how most of my days and lunches come to life.)
What’s in this guy? For starters it’s full of juicy and tart grapefruit, smooth and creamy avocado, crunchy red onion, tender asparagus, and flaky salmon. Simple spices, a few herbs, and a good squeeze of lime give it an extra boost of flavor.
Cucumber, fennel, and bell pepper would work as some other additions, too.
- 1 skinless, boneless salmon filet (about 1 inch thick)
- 2 cups spinach
- 2 tbsp diced red onion
- 4-5 pieces asparagus, steamed
- ¼ cup grapefruit segments
- ¼ avocado, cubed
- small handful cilantro
- ½ lime
- red pepper flakes (optional)
- Heat oven to 375 degrees. Season salmon with chili powder and black pepper. Bake 10-12 minutes. (If using leftovers then skip this step.)
- Break salmon into large pieces and chunks.
- Place spinach and diced red onion into serving bowl.
- Chop asparagus into small pieces and add to bowl.
- Chop grapefruit segments into 2-3 pieces and add to bowl.
- Gently mix salad together.
- Add avocado, salmon, and cilantro (chopped or not) to bowl.
- Squeeze lime juice over salad.
- Season with black pepper and red pepper flakes, if using.
- Gently mix one last time.