This refreshing and nutritious bowl combines citrusy grapefruit, creamy avocado, and tender salmon over a bed of greens or grains. It’s a perfect balance of flavors and textures for a light, healthy meal.
Ingredients (Serves 4)
- For the Salmon:
- 4 salmon fillets (about 1 lb/450 g total)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Juice of 1/2 grapefruit
- For the Bowl:
- 4 cups mixed greens or cooked quinoa/rice
- 1 grapefruit, peeled and segmented
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds or pumpkin seeds (for crunch)
- 1/4 cup fresh cilantro or mint, chopped
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons grapefruit juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Salmon:
- Preheat your oven to 400°F (200°C) or heat a skillet over medium heat.
- Rub the salmon fillets with olive oil, smoked paprika, garlic powder, salt, and pepper. Drizzle with grapefruit juice.
- Bake for 12-15 minutes (or cook in the skillet for 3-4 minutes per side) until the salmon is opaque and flaky. Set aside to cool slightly.
- Make the Dressing:
- In a small bowl, whisk together olive oil, grapefruit juice, honey, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- Assemble the Bowls:
- Start with a base of mixed greens or grains in each bowl.
- Top with cooked salmon, grapefruit segments, avocado slices, red onion, and almonds or pumpkin seeds.
- Drizzle and Garnish:
- Drizzle the dressing over the bowls.
- Garnish with chopped cilantro or mint.
- Serve:
- Serve immediately, or store components separately for meal prep.
Tips
- Protein Swap: Use grilled chicken or shrimp instead of salmon for variation.
- Add Crunch: Substitute almonds with walnuts, pecans, or crispy chickpeas.
- Vegan Option: Replace salmon with marinated tofu or roasted sweet potato.
Enjoy this zesty, creamy, and nutrient-packed bowl!