Salmon, Avocado, Grapefruit, and Watercress Salad
fruit salad, grapefruit, salmon
- Servings: 4
Source: Umami
Ingredients
- skin-on wild-caught salmon fillets, 1 inch thick
- tablespoons plus 1 teaspoon cold-pressed extra-virgin olive oil
- Salt and pepper
- red grapefruit
- tablespoon minced shallot
- teaspoon white wine vinegar
- teaspoon Dijon mustard
- ounces watercress, torn into bite-size pieces
- ripe avocado, halved, pitted, and sliced ¼ inch thick
- fresh mint leaves, torn
- blanched hazelnuts, toasted and chopped