Summer Salad with Grapefruit Vinaigrette
Craving a flavorful and nutritious meal? This recipe for pan-seared salmon served alongside tender collard greens and roasted cauliflower is a winner! It’s packed with healthy fats, vitamins, and fiber, making it a satisfying and guilt-free dinner. Easy to prepare and ready in under half an hour, this dish is perfect for a weeknight meal or a special occasion.
INGREDIENTS:
4 cups Arugula
1/2 cup Strawberries (sliced)
1/2 cup Raspberries
1/2 cup Blueberries
1/2 cup Pecans (toasted)
1 Avocado (peeled and diced)
1/4 cup Basil Leaves (chopped)
1/2 Grapefruit (juiced)
2 tbsps Extra Virgin Olive Oil
2 tbsps Apple Cider Vinegar
DIRECTIONS:
1. Fill each individual salad bowl with a large handful of arugula. Evenly set the pecans, avocado, strawberries, blueberries and raspberries across all bowls. Sprinkle each bowl with a bit of your chopped basil.
2. Create your dressing by combining your grapefruit juice, olive oil and apple cider vinegar in a bowl and stir. Spoon the dressing evenly over each bowl. Enjoy!
10 ingredients · 20 minutes · 4 servings