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Ingredients
Calculate CostFor the grapefruit salad:
Coconut oil
1 Tbsp
Salmon fillet
250 g
Black pepper
to taste
Salt
to taste
Grapefruit
1 piece
Lamb's lettuce
35 g
Radish
1 bunch
Red onion
1 piece
Avocado
1 piece
Shredded Coconut
4 Tbsp
For the honey-mustard vinaigrette:
Olive oil (extra vierge)
3 Tbsp
Apple cider vinegar
2 Tbsp
Honey
1 Tbsp
Mustard Yellow
2 tsp
Fresh parsley
2 Tbsp
Black pepper
to taste
Salt
to taste
Instructions
Difficulty
Normal
Prep time
15 min
Cook time
10 min
Salad:
1
Peel the grapefruit and cut into parts, cut the radish, avocado and red onion into thin slices.
2
Heat the coconut oil in a frying pan and fry the salmon fillets on both sides until golden brown and pink in middle. Season with salt and pepper.
3
Divide the grapefruit, lamb's lettuce, radish, onion, avocado and shredded coconut on the plates and place the salmon fillets on top.
4
Serve with the honey-mustard vinaigrette.
Honey-mustard vinaigrette:
1
Mix all ingredients well into a uniform dressing.
2
Season with some pepper and salt.
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Details
Allergens
Fruit, Mustard, Citrus
Diet
Paleo, Sirtfood
Course
Lunch, Dinner, Side dish
Contributor
Marinka Bil
1318 Recipes
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