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Detox Salad with Salmon
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Detox Salad with Salmon

Course Main Dish
Cuisine American
Servings 2

Ingredients

For the Salad

  • 8 oz wild caught salmon
  • 2 cups baby arugula
  • 1 bulb fennel sliced thin*
  • 1 avocado sliced or diced

For the Dressing

  • 1 tablespoon ginger grated
  • 1/4 cup fresh lime juice
  • 2 tablespoons fresh grapefruit juice
  • 6 tablespoons extra virgin olive oil

Instructions

  • Cook the salmon either on the grill, over medium high heat, or in the broiler. The rule with fish is 10 minutes of cooking time per inch.
  • Combine all of the salad dressing ingredients in a jar and shake to combine. Season with salt and pepper to taste.
  • Assemble the salad ingredients. Top with salmon, flaked into pieces. Toss with the dressing. Finish with a pinch more salt and some chopped chives if you'd like. Serve.

Notes

* You can use a mandolin or vegetable peeler to slice the fennel. Personally, I just use a sharp knife. Trim off any outside leaves that have brown spots. Cut off the fronds and slice the fennel bulb in half lengthwise. Place the flat edge on your cutting board and cut across, making your slices as thin as possible.