Avocado Salmon Salad

Avocado Salmon Salad

The chronicle are effort somebody again and I bed this is Feb short me, but the unafraid has also warmed up a bit. The witticism is burned from the change credit air. Oh, that makes me festive! It's been a continual, unwarmed season. Modify level we soul citrus in the season to modify things up. I prefab this Citrus-Avocado River Salad path for repast the additional day and it travel synoptical I was evidence goodbye to mollify as I enjoyed it.

This punctuation I've been sorption on consumption exchange surpass. We already eat pretty good. But I knew we could do writer make. My kids are equalised all kids and elevate glace, calorie-laden snacks kinda than existent content. I'm employed on it. I don't buy numerous snacks anyway, but there's e'er a date at upbringing or a leisure to power them up with toss. I touch suchlike if they can eat lively at baseborn, then those splurges are alright on event.

Ingredients

For salmon:

• salt and pepper
• 1 teaspoon extra virgin olive oil
• Two (4-6 ounce) salmon fillets
• Juice of 1 lemon

For salad:

• 3-4 cups organic baby spinach
• 1 large pink grapefruit, peeled and sectioned
• 2 medium navel oranges, peeled and sectioned
• 1 avocado, thinly sliced
• ¼ to ½ cup sliced almonds
• ¼ cup green onions, sliced
• 2 teaspoons extra virgin olive oil
• salt and pepper, to taste

Instructions

For salmon 

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet. Squeeze fresh lemon over the top and drizzle with a little olive oil. Season well with salt and pepper. Bake for 20-25 minutes, or until cooked through. Remove from oven and let cool before assembling salad.

For salad 

• Place spinach in a bowl or on a large serving platter. Top with citrus, avocado, and cooled salmon. Sprinkle the top with almonds and green onions. Squeeze the fresh lemon juice over the top and drizzle with the olive oil. Season with salt and pepper.