1 large ruby red grapefruit, sectioned

1 large avocado, peeled, seeded and sliced

4 oz. Alaskan smoked salmon

5 oz. baby spring mix salad greens, roughly chopped

1/2 cup pomegranate seeds

1/2 cup raw pepitas (pumpkin seeds)

2 Tbsp. yellow mustard

1 Tbsp. agave nectar

1/2 tsp. garlic powder

Salt and pepper to taste


Section the grapefruit by cutting off the top and bottom, then slicing next to the inner endocarp (edible fruit section), removing all the white pith around the edges. Next, slice in between the white membrane sections, removing ONLY the edible fruit sections. Transfer to a bowl and set aside.

Peel, seed and slice the avocados into 1/2 inch slices, set aside.

Roll the salmon slices into 1" rolls, set aside.

Arrange the slices of the avocado, grapefruit and salmon onto a large serving dish around the edges of the plate.

In a separate mixing bowl add the chopped spring mix, pomegranate seeds and pepitas. Toss to combine.

In a separate small bowl, combine the mustard, agave nectar, garlic powder, salt and pepper. Whisk to combine and add to the salad mixture. Toss the salad and dressing together until combined.

Place the salad into the center of the serving dish with the salmon, avocado and grapefruit. Garnish with a light dusting of salt and pepper. Serve immediately.

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 4


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