Arugula Salad with Fennel Crusted Salmon and Avocado


We love arugula in this salad, but romaine or butter lettuce work, too.

Arugula Salad with Fennel Crusted Salmon and Avocado

This is exactly what you want to eat while you’re detoxing. It’s mostly greens with a bright, tangy dressing and super-filling avocado and salmon (which also happen to be packed with good-for-you fats).

Serves 2

1 8 oz piece of salmon filet

2 teaspoons fennel seeds

2 cups of baby arugula

1 bulb of fennel, thinly sliced on a mandolin

1 avocado, sliced

for the dressing

1 tablespoon ginger, grated

¼ cup lime juice

2 tablespoons grapefruit juice

6 tablespoons olive oil

2 tablespoon chives, minced

salt and pepper to taste

1. Crush the fennel seeds in a mortar and pestle or spice grinder until it’s the consistency of a coarse powder. Then sprinkle the fennel seed powder all over the salmon filet along with a generous pinch of salt and pepper. Grill it over medium high heat on a grill pan for a few minutes on each side.

2. While the salmon cooks, prepare the salad dressing. Whisk all the ingredients together in a small bowl and set aside.

3. Once the salmon is cooked, let it rest a minute off the heat. While it rests, assemble the salad, tossing the arugula, fennel, and avocado with the dressing. Then flake the salmon on top. Finish with an extra squeeze of grapefruit juice and a pinch of flaky sea salt.

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