We are nearing an exiting time in the citrus season, in the month of February, just about all citrus fruit is available. Although, it’s pretty much a year round fruit, there are months where some varieties prevail. I know I was super heavy handed with the oranges already this year… and the grapefruit. Oh, the lemons… and plenty of lime. Last year I was inspired to make a simple summer citrus salad. I knew there were a few things lacking, but I loved the simplicity. But for now, since I’m doing one more savory citrusy recipe to get us through, I’ll go out with a bang! I’m adding juicy blood red oranges, savory salmon and tart red onions. A quick dressing will be whipped up to that add more flavor and add a touch of mildness.
There is something so wonderful about salmon in a greens salad. I think it’s the flakiness. I’m sure of it. You get a little piece of the fish with each bite. It spreads like butter. It pairs with citrus so well and provides a light richness that can stand up against all the acidity.
What a delicious way to highlight citrus!
citrus salmon avocado salad
30 minutes total time
8 ounces raw wild caught salmon
1 ½ tablespoons grapeseed oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
12 ounces spring greens baby spinach, romaine, or mixed greens
1 blood orange segmented
1 pink grapefruit segmented
1 to 2 avocados thinly sliced
½ large shallot very thinly sliced
¼ cup crumbled feta cheese
3 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon dijon mustard
1 lemon juiced and zested
2 garlic cloves minced or pressed
pinch of salt and pepper
1/2 cup extra virgin olive oil
Preheat the oven to 400 degrees F in your oven to high and set the oven rack about 6 inches below it.
Make the vinaigrette. In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. Store in fridge while
Place the salmon on a baking sheet and brush it with the grapeseed oil. Season it with the salt, pepper and garlic powder.
Bake the salmon for 6 to 8 minutes, or until just opaque and flakes easily with a fork. If you’re doing a large filet, bake it for 8 to 10 minutes, then check. The time will depend on the thickness of the filet! Place in the broiler for 2-3 minutes, until it is slightly charred.
To assemble the salad, toss together the lettuce with a pinch of salt and pepper, the orange segments, grapefruit, avocado and shallot. Drizzle with the vinaigrette. Sprinkle with the feta before serving.
Just because I felt like uggghhh today. I blame it all on stress. There’s no other times I crave chocolate...copious amounts of it. So this week I just need to take it easy.
This recipe is one of the more simpler Thai salads. It’s chock full of vegetables and fresh herbs, with a traditional peanut sauce to toss it all up in!
cabbage + kale thai salad
serves 2-4, 20-30 mins total time
1 bunch kale, ribs removed and chopped
1/4 - 1/2 red cabbage, sliced and halved
2 small carrots, peeled and thinly sliced
1 bunch scallion, sliced
1/2 red cabbage, thinly sliced
2 cups mung bean sprouts
2 tablespoons fresh cilantro, chopped
1/4 cup natural peanut butter
2 limes, juiced
2 tablespoons tamari soy sauce
2 tablespoons water
1 tablespoon maple syrup
1/2 tablespoon toasted sesame oil
1 teaspoon sriracha
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
Combine all dressing ingredients in a small bowl. Gently stir until combined and smooth. It might be hard to stir the peanut butter at first, using a fork may be best.
Make sure all your veggies are chopped into bite-size pieces and toss in a large bowl to combine. Cilantro and top with dressing. Mix until all ingredients are well coated. Chill for a few moments if you’d like before enjoying.
Most days I want everything but the kitchen sink on my salads. Well due to my lack of groceries in the fridge, I had to make do with what I had. This is the ultimate test. Sometimes I pretend I'm on an episode of Chopped and Alton Brown is counting down as I prepare to open my basket of surprises.
Today wasn't so bad, I had enough to make a simple citrus salad. Sometimes, simplicity is best (and quite frankly, easier). But orange or grapefruit? I rummage some more. Ah, avocado! Now I remember a recipe I wanted to try awhile back, grapefruit and avocado salad.
Now, I consider grapefruit an acquired taste. It really smacks you in the taste buds with it's bitterness and acidity. The solution is to balance the flavors. The honey and sesame oil based dressing adds sweetness and nuttiness. And a salad is nothing without texture, so I finished it off with crumbled wonton strips.
I'll show you, step by step, how to supreme a grapefruit. It's always fun to learn a new skill!
First, since off the ends, so there are two flat sides.
This next part may be tricky. Place the grapefruit one of the flat sides. Carefully slice along the curved shape of the grapefruit, ensuring the peel is removed, but not too much of the delicious flesh! Do this until there is no more peel on the grapefruit.
Careful with this step, slippery fruit and a sharp knife can have bad results. Turning the grapefruit on its side, cut evenly into slices.
It’s refreshing, rich, and bright. I used a bed of spinach, but if you’d like a more minimal look, just arrange the grapefruit and avocado slices on your plate and season and dress how you’d like.
grapefruit + avocado salad
serves 1-2, 10 min prep time
1 avocado, sliced
1 grapefruit, supremed
1 tablespoon sesame oil
1/4 cup wonton strips
1 tablespoon honey
bed of greens, such as spinach or arugula
Supreme the grapefruit — see above example.
Slice the avocado, lengthwise.
Make a quick dressing by mixing the olive oil, honey and a touch of excess grapefruit juice.
Dress salad and season with salt and pepper and crush won’t strips on top before serving!
TIP: Avoid browning by using citrus juice — the excess grapefruit juice is a great choice!