Meals and Courses

Salmon and Grapefruit Salad

cook 10 mins
  • 2 tablespoons pumpkin seeds
  • 4 grapefruits
  • 1 red pepper, cored, deseeded and sliced
  • 4 spring onions, sliced
  • 400 g (13 oz) can flageolet beans, rinsed and drained
  • 2 avocados, peeled and sliced
  • 2 handfuls of baby spinach leaves
  • 300 g (10 oz) smoked salmon fillets, broken into large flakes
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until golden and toasted. Set aside.
  • Segment the grapefruits over a bowl to catch the juice. Place the segments in a separate bowl and add the red pepper, spring onions, flageolet beans, avocados, spinach and salmon.
  • Add the oil, honey and mustard to the grapefruit juice and whisk together. Pour over the salad ingredients and toss together gently.
  • Serve sprinkled with the toasted pumpkin seeds.
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