Grapefruit and Avocado Salad With Seared Salmon not only provides great taste and appealing presentation, it's loaded with powerful nutrients. When you serve this power salad, you'll get heart-healthy omega-3 fatty acids--thanks to the walnuts and salmon--plus monounsaturated fats from the avocado that also helps your heart. The grapefruit helps kick up fat-burning and stabilizes blood sugar--a powerful combo if you're tyring to drop a few pounds.Walnuts and salmon contain heart-healthy omega-3 fatty acids. Plus, avocado is packed with monounsaturated fats, which also help your heart.

Sarah Copeland


Ingredient Checklist


Instructions Checklist
  • Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.

  • Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.

Nutrition Facts

360 calories; fat 23.9g; saturated fat 3.2g; mono fat 11.5g; poly fat 7.3g; protein 25g; carbohydrates 14g; fiber 5g; cholesterol 58mg; iron 2mg; sodium 309mg; calcium 148mg.