Salmon, avocado salad
This is one of my favorite, quick, go-to Winter/Spring salads which I enjoy when the sun is shining (and cold food is appealing again). And before grapefruit is gone (out of season again) until November/December (at least in Northern California).
If you have the ingredients on hand, it shouldn’t take longer than ~5 minutes to prep/chop everything, then drizzle the olive oil & lemon juice and lunch is ready.
Ingredients:
3-4 cups mixed greens
1 avocado, sliced
1 ruby red grapefruit, segmented
3 scallions (or chives work equally well), sliced on the diagonal
Handful of sugar snap peas, roughly chopped
Salmon - used smoked or freshly broiled - whatever is easiest (I made it with smoked salmon I picked up from the Farmer’s Market)
3-4 T of your favorite extra virgin olive oil
Lemon juice to squeeze on top of the salad (toss the salad with the olive oil & the lemon juice) Salt & pepper to taste
Directions:
Prep and toss all ingredients into a large bowl
Drizzle salad with lemon juice & olive oil, and season with salt & pepper (to taste)
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