Grilled Salmon & Grapefruit Salad

bowl Serves 4


  • 4 Tbsp ruby red grapefruit juice
  • 2 tsp lemon juice
  • 1 tsp honey
  • 75 ml extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 3 handfuls baby cos lettuce leaves
  • 1 small red onion, thinly sliced
  • 1 large avocado, peeled, stoned and thinly sliced
  • 600 g skinned, boned salmon fillet, sliced into 4 equal pieces
  • 1/2 cup black olives
  • 2 ruby red grapefruit, peeled and cut into segments
  • 1/2 cup parsley leaves
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  • 1. Place the grapefruit juice, lemon juice, honey and extra virgin olive oil in a bowl and mix well until the honey dissolves. Taste, season and set aside.

  • 2. Place the Cos leaves, onion and avocado on a large serving platter. Brush the salmon all over with olive oil and season. Grill or panfry over moderate heat until the salmon is browned and just cooked through.

  • 3. Remove from the frying pan or grill and place the salmon on top of the Cos, onion and avocado.

  • 4. Sprinkle the olives and grapefruit over the salmon and drizzle the dressing over everything. Sprinkle with parsley leaves and serve.

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