Strawberry-Avocado Salad with Salmon, Basil, and Lime

This dinner salad combines three brain-boosting food groups—berries, fish, and leafy greens. Richly flavored with Ruby Red grapefruit, lime, and honey, and topped with avocado and fresh basil, it’s a vibrant, nutrient-dense dish that balances freshness with heart-healthy fats and high-quality protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350°F (180°C). Coat a ceramic dish or rimmed baking sheet with 1 teaspoon of the oil and place the salmon (skin side down if skin-on) on it. Drizzle the salmon with another teaspoon of the oil and sprinkle with ½ teaspoon of the kosher salt. Bake until the flesh easily flakes with a fork, about 12 minutes for medium-rare or 15 minutes for well done.

Step 2

2. Meanwhile, zest the grapefruit to yield 1 tablespoon, then cut off the stem ends and use the knife to cut away the peel. Slice between the white pith and the flesh to remove the sections. Squeeze any juice left from the peels into a small measuring cup. Add any juice collected on your cutting board. Discard the peels.

Step 3

3. In a small bowl, whisk the remaining ¼ cup (60 ml) oil, 1½ tablespoons of the grapefruit juice, the reserved zest, the lime juice, honey, and the remaining ¼ teaspoon kosher salt.

Step 4

4. Place the greens in a large shallow bowl. Drizzle half the dressing over the greens and toss well. Divide the salad between plates, then top with the avocado, grapefruit segments, and strawberries, dividing evenly. Top each serving with a piece of salmon. Drizzle with the remaining dressing.

Step 5

5. Garnish each plate with basil leaves, a few pinches of flaky salt, and as much freshly ground pepper as you like.