Grapefruit, avocado and salmon salad recipe

1. 1

   Drain the canned salmon, reserving 2 tablespoons of the liquid.

2. 2

   Remove any skin and bones, if wished, then break the salmon into chunks.

3. 3

   Put the salad leaves into a large salad bowl and add the red onion, fennel and avocados.

4. 4

   Peel the grapefruit using a sharp, serrated knife to remove all the peel and pith, then slice into segments, removing all the membrane.

5. 5

   Do this over the salad bowl to catch all the juice

6. 6

   To make the dressing, whisk together the reserved salmon liquid with the mustard, olive oil and lemon juice.

7. 7

   Tip into the salad bowl and add the salmon chunks, then toss together gently so that the salmon does not break up too much.

8. 8

   Season and serve at once

* Per serving · 4 servings · Values may vary.

No additional tips available.