Spring is right around the corner, but citrus is still out in force! I couldn’t pass up the opportunity to make a beautiful and delicious salad with it. And the salad totally feels like spring to me…maybe it’s the colors, maybe it’s because it’s so refreshing. Either way, it’s definitely worth your time to give it a try!
If you’re not a big fan of salmon, this salad also would be great with any white fish, shrimp, or even chicken. I like arugula in this salad because it has a slight bitterness, which stands up well to the the sweetness of the citrus and the flavor of the salmon. 
Salmon Citrus Salad
Servings: servings
Ingredients
- 1 lb wild sockeye salmon
- 8 cup arugula
- 1 small avocado, (100 g)
- 1/2 cup fennel bulb, sliced
- 1/2 grapefruit, sliced
- 1 small blood orange, sliced
- 1 small navel orange, sliced
- 3 tbsp shallots, sliced
Honey Mustard Vinaigrette
- 3 tbsp white wine vinegar
- 2 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp Flavor God Garlic Lover’s Seasoning
Nutrition Information
Calories: 334kcal (17%), Carbohydrates: 22g (7%), Protein: 27g (54%), Fat: 16g (25%), Cholesterol: 60mg (20%), Sodium: 290mg (13%), Potassium: 803mg (23%), Fiber: 5g (21%), Sugar: 15g (17%)
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