Smoked fish, acidic grapefruit, peppery arugula, and creamy avocado make tasty bedfellows in this beautiful salad. It’s simple to put together, but the flavors are far beyond simple. David and I ate this on the patio on a sunny, warm evening and it was blissful.
adapted from: Gjelina
8 ounces arugula
5 ounces high-quality smoked salmon or trout
2 teaspoons fresh lemon juice
1 1/4 teaspoons extra-virgin olive oil
freshly ground black pepper
1 grapefruit or pomelo, peeled and sectioned
1 avocado, sliced
1/4 red onion, thinly sliced
Put the arugula in a large mixing bowl. Break up the salmon into small chunks over the arugula. Drizzle with the lemon juice and olive oil and season with salt and pepper. Toss gently. Taste and add more lemon or oil if necessary.
Plate the salad, then top with grapefruit sections, sliced avocado and onion. Serve immediately.