Grapefruit, Salmon and Avocado Salad

Nutrition fads come and go as fast as that kale in your fridge.  The researchers at William Paterson University in New Jersey have compiled a list of the top 41 powerhouse fruits and vegetables.  At the top of the list?  Watercress, with a score of 100!  Who knew?  The next 4 on this elite list were Chinese cabbage, chard, beet greens and chicory.  Kale was way down the list with a score of 49.

Combining that other power food, wild salmon, along with the good fat of avocado and the vitamin rich and in season Ruby Red grapefruit, this is one winning winter salad. It is really delicious and easy to assemble.  The salmon can be roasted a day ahead.  A simple vinaigrette of lime juice and olive oil brightens the salad and any winter day!

Grapefruit, Salmon and Avocado Salad   (Adapted from Living Magazine)

2 wild salmon fillets, about 8 oz each

3 T olive oil, divided

salt and freshly ground pepper

2 scallions, sliced thinly

1 Ruby Red grapefruit, peeled, pith removed, segmented, membranes removed

1 ripe avocado, peeled, pitted and sliced

2 cups of watercress

1 T lime juice, freshly squeezed

freshly ground black pepper

Preheat oven to 375F.  Rub 1 T oil on salmon and sprinkle with salt and pepper and half the scallions.   Roast for 10-12 minutes and cool.  Break into large chunks and remove skin if using skin on salmon.  On a large platter, spread the watercress.  Add the salmon, the grapefruit segments and the avocado.  Sprinkle with the remaining scallions. Wisk the lime juice with the remaining 2 T of olive oil. Drizzle over the salad. Add a few turns of the pepper mill.  Makes 4 servings as a meal.