Salmon, Fennel, and Cherry Salad with Grapefruit Vinaigrette
Serve this light and refreshing anti-inflammatory salmon and cherry salad on a hot summer evening
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Cooking tools:
- Cherry pitter
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 1½ pounds wild salmon fillets, cut into filets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon grapefruit juice
- ½ teaspoons sea salt
- ½ teaspoons black pepper
- 8 cups mixed lettuce
- 2 small avocados, sliced
- 1 large fennel bulbs, thinly sliced
- 1½ cups cherries, pitted and halved
- ½ cups pumpkin seeds, toasted
- 4 tablespoons grapefruit juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon raw apple cider vinegar
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