- Serves: 4 as an appetizer, or 2 as a light lunch
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 bunch mizuna or other spicy salad greens, washed and roughly chopped
- 1 small bunch lacinato kale, chopped
- 2 pink grapefruit, segmented (chop the segments in half if they are large), plus 2 to 4 tablespoons of the juice that drains off when segmenting the grapefruit
- 1 large ripe avocado, diced
- 4 to 6 ounces hot- or cold-smoked wild salmon, chopped into bite-size pieces
- 3 tablespoons finely chopped red onions
- 4 tablespoons avocado or extra virgin olive oil, plus more to taste
- Freshly ground black pepper
Directions
In a large bowl, combine mizuna, kale, grapefruit segments, grapefruit juice, avocado, smoked salmon and red onions. Drizzle oil over the salad and mix well. Grind fresh pepper over the salad before serving.
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