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Salmon & Avocado Quinoa Salad with Grapefruit Vinaigrette

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Salmon and Avocado Quinoa Salad with Grapefruit Vinaigrette
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Gluten-free

A giant colorful salad always gives me positive vibes! This healthy salad packed with protein and vitamins is a beautiful recipe that kickstart your Spring/Summer mood in no time, believe me!

Ingredients

Scale

For the salmon and avocado salad:

  • 1 cup (190g) black quinoa, rinsed
  • 4 salmon fillets (150g each)
  • 1 cup of fresh spinach
  • 2 avocados, cut in half, peeled and sliced
  • 2 grapefruits, peeled and cut into wedges or slices

For the grapefruit vinaigrette:

  • 1/2 cup (120 ml) extra virgin olive oil
  • 1/4 cup (60 ml) of freshly squeezed grapefruit
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon honey or agave syrup
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground pepper
  • 1 handful of slivered almonds

Instructions

  1. Cook the black quinoa with two cups of water, about 20 minutes. Let cool completely.
  2. Preheat the oven to 400°F. Place the salmon fillets on a non-stick baking sheet or in a non-stick baking pan. Bake until the salmon is cooked through, about 15-20 minutes. Let cool completely and piece into medium to large chunks.
  3. For the grapefruit vinaigrette: place the oil, grapefruit juice, vinegar, honey and mustard in a glass jar. Season with salt and pepper, seal the jar and shake to combine.
  4. Toast the slivered almonds on both sides in a small pan on high heat for a couple of minutes while stirring constantly to prevent them from burning.
  5. Blend all the ingredients in a large bowl and serve with the grapefruit vinaigrette.

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https://www.delscookingtwist.com/salmon-and-avocado-quinoa-salad-with-grapefruit-vinaigrette/