Salmon Avocado Salad

This Salmon, Walnut and Avocado salad really is ‘mood food’. Delicious, easy to prepare and food as medicine. Why is it so good? Each and every ingredient contributes vitamins, minerals, proteins and good oils that support optimal brain and neurological functioning. All in a flavour combination that tastes delicious!

Salmon, Walnut and Avocado Salad


1 pound salmon fillet

3 tablespoons extra virgin olive oil, divided

Salt and pepper

1/2 cup dry white wine

2 cloves garlic, crushed

1/4 cup grapefruit juice

1 tablespoon honey

1 tablespoon minced fresh basil

4 cups mixed salad greens

4 cups baby arugula leaves

1 avocado pitted and thinly sliced

1 cup fresh blackberries

1/2 cup coarsely chopped walnuts, toasted


Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6–10 minutes.

While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.

Divide salad among four plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.

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