Citrus Salad with Sockeye Salmon
Depending on where in the world you live right now, all sorts of different citrus may be in season. Blood orange season is a very fun time and I love when I start seeing tangelos or mandarins at the grocery store. That’s why this is one of my staple meals. Oranges and grapefruits are easy to find year round and when more exciting citrus fruits are in season, it just provides an easy way to freshen up a classic staple.
Citrus salad is nothing new, Sicilian orange and fennel salad is a delicious classic that proves that oranges belong savory salads. This one is also really simple and easy to make. Pick two kinds of citrus fruits, segment them, combine them with some arugula, onion, and cashews. For a protein-rich meal, top the salad with salmon cooked however you like it (I bake mine in the oven).
The salmon is totally optional, and, to make this meal vegan, mushroom scallops can be the perfect way to have that similar seafood-y feel. With or without the mushroom scallops, though, I’m sure you’ll love the bright flavors of all the different citrus fruits with the peppery arugula.
Salmon Citrus Salad
Ingredients
Instructions
Notes
- To make this vegan, omit the salmon or make mushroom scallops to accompany the salad.
- The citrus in this salad can be varied depending on the citrus in season, try making this with blood orange, tangelo, pomelo, mandarins, and more.
Nutrition Facts
Calories
553.51Fat
32.02Sat. Fat
4.85Carbs
30.43Fiber
5.31Net carbs
25.15Sugar
16.98Protein
39.01Sodium
179.06Cholesterol
93.5