Simple Grapefruit Salad with Salmon

This Grapefruit Salad with Salmon is bursting with color and flavor! It delivers the satisfaction and nutrition you’re looking for in a meal, plus it’s simple to prepare. So fire up your grill or griddle and let’s get started!

Here’s Why You’ll Love This Grapefruit Salad with Salmon

Forget a sad side salad that leaves you hungry for more! This Grapefruit Salad with Salmon is an all-in-one meal I think you’re going to love. Here’s why I’m a big fan:

• It’s grill-friendly for cooking out during the summer season, but you can also make it on the stovetop any time of year with a non-stick pan, grill pan, or griddle
• The colors will quite literally pop off the plate, and it tastes even better than it looks!
• Salads can be an easy way to bulk up your servings of vegetables, but this one adds the bonus or fruit, seafood, and dairy which also provide essential nutrients and great flavor

This grapefruit salad recipe was inspired by some recent work I did with Florida Grapefruit. As I was fully stocked up on a variety of fresh grapefruits, I figured I might as well use them in some new recipes!

If you’d like to learn more about fresh grapefruit, check out this post: The Ultimate Guide to Fresh Florida Grapefruit!

Ingredients You’ll Need

You’ll see some familiar favorites for salads that don’t suck on this list. Here’s what you’ll need to make this simple grapefruit salad recipe:

• Salad Greens: I used spring mix because it’s tender and easy to work with. However, you can use any type of salad greens or lettuce for this recipe
• Fresh Grapefruit: Any variety of fresh grapefruit will work. Grapefruit ranges from pale yellow to pink to deep ruby red, with subtle differences in flavor. Look for a fruit that feels heavy for its size
• Salmon: Use fresh or frozen salmon fillets. The version I had were frozen, without the skin, but depending on where you are you may have more options than I do in the Midwest. Salmon is a good source of heart-healthy omega-3 fatty acids and provides protein, B vitamins, potassium, and selenium
• Sliced Vegetables (for toppings): carrots and red onions add vibrant color, flavor, and texture to this simple salad recipe. To cut down on prep work (no pun intended), look for pre-cut options like shredded carrots in a bag to save time and effort
• Avocado: There’s nothing better than slicing into a perfectly ripe avocado and spooning it onto a beautiful salad! Slice or dice fresh avocado for additional heart-healthy fats and fiber
• Mozzarella Pearls: I previously featured grapefruit + mozzarella in a Winter Citrus Caprese Salad, and the pairing works just as well in this simple Grapefruit Salad with Salmon

For the dressing, you will need olive oil, honey, balsamic vinegar, salt, and cracked white pepper. You can whisk the dressing in a small dish or bowl, but I like using a small mason jar with a tight-fitting lid to shake it until well-mixed.

And while you’re shopping, pick up a few extra grapefruits! You can make my Ginger Beer Palomas as a cocktail or mocktail to enjoy with your meal.

How to Make Grapefruit Segments

If you’re short on time, skip this step! Just peel and separate into wedges, removing as much of the pith (white membrane) as possible. This grapefruit salad recipe will still be delicious, colorful, and nourishing.

But if you have the time, this technique results in a nicer presentation and can really elevate your Grapefruit Salad with Salmon to show-stopper status!

Supreming citrus fruits removes the juicy segments with all the flavor from the tough pith or membrane that surrounds it. While that part of the fruit is edible, it can be really fibrous and less enjoyable to eat. Plus, it just doesn’t look as pretty on the plate! I don’t always think this is worth the extra steps, but it’s fun to feel a little fancy when cooking at home sometimes.

You’ll find a full tutorial with photos in this post, but here’s how to “supreme” a grapefruit:

1. Wash your hands then take a clean, ripe grapefruit and slice off both ends to create a flat surface on both sides. Don’t slice too far into the fruit, otherwise you’ll lose more of the flesh.
2. Roll the grapefruit on one of the flat ends and use a sharp knife to carefully slice off the peel and pith. Follow the contour of the fruit and only go deep enough to expose the flesh. Work slowly and flip to make a second pass if needed.
3. Working over a small or medium mixing bowl, use the knife to cut along each side of the membranes that separate the segments. Cut all the way to the center of the fruit and remove the segment. Be VERY CAREFUL doing this so you don’t accidentally slice through and cut your hand.
4. Repeat for each segment, working your way around the grapefruit until all the segments are removed and only the inner membranes remain.
5. Give it a good squeeze over the bowl to extract any remaining juice to use in the dressing.

The grapefruit segments are now ready to go into the salad while the juice gets added to the dressing.

Remember, a dull knife is a dangerous knife so make sure you’re using the right tools for the job. Go slow and take your time, especially if you’re new to this technique. You’ll probably make a mess or get juice and grapefruit rinds all over the kitchen, but that’s part of the fun!

How to Make Grapefruit Salad with Salmon

This grapefruit salad recipe comes together quickly once the prep steps are finished. Here’s how:

1. Start by searing the salmon over medium-high heat, cooking for 3-4 minutes on each side. Once it’s fully cooked, set aside to cool slightly so it doesn’t wilt or heat the other ingredients of the salad.
2. Meanwhile, prep the grapefruit segments using the supreming technique described above. Set aside the segments with the other prepared ingredients, then add the remaining juice to a small bowl or jar with the olive oil, vinegar, honey, and seasonings. Shake well to combine and set aside until ready to serve.
3. Wash the spring mix or lettuce greens if not using a pre-washed option. Pat dry, drain, or spin in a salad spinner to remove as much moisture as possible.
4. Build the salad by arranging a layer of salad greens onto salad plates or serving dishes. Top with the sliced red onion and shredded or sliced carrots, followed by the avocado, mozzarella pearls, and grapefruit segments.
5. Add the cooked salmon, then drizzle the prepared dressing over the top. Shake to remix the dressing if you notice some separation.
6. Serve and enjoy!

That last step is always my favorite, and for good reason! This grapefruit salad recipe is such a joy to eat.

Cooking Tips for Maximum Flavor

The only element of this Grapefruit Salad with Salmon that requires cooking is, well, the salmon. Here’s how to make sure it’s as flavorful and delicious as possible!

• Whether cooking from fresh or frozen, pat the salmon dry to remove as much moisture as possible before searing or grilling
• Season with at least a little bit of salt and pepper, or use your preferred seasoning blend. If you’re staying away from salt or following a low-sodium diet, read my tips about preserving and adding flavor in this post
• Get your grill, griddle, or nonstick pan hot before placing the salmon onto it. You should hear a nice sizzle
• Be patient and don’t flip too early if you want to get some browning or grill marks. Salmon needs about 3-4 minutes on each side and should be firm and flaky once it’s done

This Grapefruit Salad with Salmon is best enjoyed fresh. But if you happen to have leftovers, you can store until the next day although you’ll likely notice some wilting. If you’re planning to use this recipe for meal prep, leave all ingredients separated and undressed to stretch the storage time up to three days.

Variations and Substitutions

I tested this recipe several times, and as biased as I may be, I think it’s wonderful as is! However, there’s always room for adjustments based on what you have or what you like. Try these ideas if you’re looking for other options:

• Try canned or pouched salmon to save time and avoid cooking with heat. I really like the E.V.O.O. Salmon pouches from Starkist for this because it’s just so convenient to tear open a package and scoop it out over the prepped salad
• Swap or add sliced veggies like bell peppers, celery, cucumbers, or anything else you have to want to use
• If fresh grapefruit isn’t an option, look for canned or fruit cup versions. Drain to separate the segments for the salad, but be sure to hold onto some of the juice if you still plan to make the DIY dressing
• Sprinkle on nuts, like slivered almonds, pecans, pistachios, or walnuts. This will add some additional plant-based protein, heart-healthy fats, fiber, flavor, and crunch to your salad

I’d love to hear about other ideas for swaps or additions for this grapefruit salad recipe – if you try something different, please leave me a comment and let me know!

With that, here is the full recipe:

As I always say, let your taste buds be your guide as you craft your own version of this simple Grapefruit Salad with Salmon. There are so many ways you can make it your own and ensure it’s filling, flavorful, and fun to eat.

Thanks for stopping by the Street Smart Nutrition blog, cheers to more fearlessly nourishing meals!