Don’t settle for boring salads in your pursuit of healthy meals this summer. This salmon citrus avocado salad is bursting with colors and flavors that will tantalize your eyes and taste buds to the very last bite. 

Servings: 2 to 4


  • 8 ounces raw, wild caught salmon
  • 1 1/2 tablespoons grapeseed oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 12 ounces spring greens, baby spinach or romaine
  • 2 oranges, segmented
  • 1 blood orange, segmented
  • 1 pink grapefruit, segmented
  • 1 to 2 avocados (as desired), thinly sliced
  • 1/2 large shallot, very thinly sliced
  • 1/4 cup crumbled feta cheese

Lemon Vinaigrette:

  • 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

Step 1:
Preheat the broiler in your oven to high, and set the oven rack about 6 inches below it.

Step 2: Place the salmon on a baking sheet, and brush it with grapeseed oil. Season it with salt, pepper and garlic powder.

Step 3: Broil the salmon for 6 to 8 minutes or until it is just opaque and flakes easily with a fork. If you’re doing a large filet, broil it for 8 to 10 minutes, then check. The time will depend on the thickness of the filet.

Step 4: To assemble the salad, toss together the lettuce with a pinch of salt and pepper, the orange segments, grapefruit, avocado and shallot.

Step 5: Next, 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. The dressing will keep for about a week or more if kept refrigerated in a sealed container.

Step 6:  Drizzle the vinaigrette over the salad, and sprinkle with feta before serving.


This dish is best served on its own for lunch or dinner or as a side salad. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.