Going Green Day 3

Avocado, Grapefruit and Salmon Salad

This beautiful dinner or lunch contains a low 360 calories and is packed full of amazing nutrients

The salmon is going to help to keep your heart healthy along with your blood vessels and is also a great source of vitamin B12, B6 and D  along with niacin, protein and potassium

Avocado is not only beautiful but just 1/4 of the whole fruit will give the average adult 2g fibre, 60mg folate, 10mg Vit C, 1mg Vit E and is a great source of potassium and monounsaturated fat

Grapefruit helps kick up fat-burning and stabilizes blood sugar along with being an excellent source of Vit A,C,B1 and having a positive effect on heart health and blood pressure


  • 1 large grapefruit
  • 2 large bunches arugula, stems removed (10 cups) (use rocket or baby spinach)
  • 1 ripe avocado, pitted and sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 3 (5-ounce) wild salmon fillets (skin on)
  • 1/4 cup toasted walnuts, roughly chopped


1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.

2. Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.

Recipe and image taken from  http://www.health.com/health/recipe/0,,50400000120336,00.html


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