Blood Orange Salmon Avocado Salad

This sounds strange, but it turns out it is a refreshing delight! The blood orange citrus adds quite the compliment to the salty and oily salmon. Of course, the pine nuts always bring in a ton of flavor as well. This is great for a light and healthy dinner. It also is relatively easy and takes just about 1/2 hour to fully prepare.

Make sure you use wild salmon for maximum health effects. Farmed salmon doesn't have nearly as many of the healthy Omega 3 fatty acids as wild salmon. We used fresh Atlantic salmon (a darker red) from our favorite grocery store Fresh and Easy for this dish. It does taste a little more fishy than Alaskan salmon, but goes well with the other flavors.

This will make one salad. Just multiply by the number of people!

Ingredients

1 fresh salmon steak

1/2 avocado, sliced

1/2 blood orange, sliced into chunks in a bowl. SAVE THE JUICE for later!

About 2 Tbs. pine nuts

10-15 pecans

1 stalk of a green onion sliced

1 Tbs. olive oil

1 tsp. olive oil

1 Tbs. red wine vinegar

A pinch of garlic powder

Salt and pepper to taste

Fresh spinach and arugala

Directions

1. Rub salt and pepper into both sides of the salmon.

2. Place on high heat on the grill for just a couple of minutes on each side until salmon is just about cooked all the way through. Remove from grill and wrap in foil to finish the cooking process. This will also keep it warm until you put it on the salad.

3. Place the pine nuts in a small skillet with the tsp. of olive oil and a pinch of garlic powder. Roast the nuts, stirring regularly, until they are browned. Then set them aside.

4. Mix the spinach, arugala, Tbs. of olive oil, red wine vinegar, oranges, orange juice, avocado, onions, pecans together.

5. Top with pine nuts and salmon.

Done! Easy and delicious.