Monday, 31 March 2014

Spring Salad

Tomorrow is April 1 and I'm hoping that the nice weather I've been experiencing is no April Fool's Day joke. I've been loving the sunny, flower filled, gorgeous days so much that I've already started having a few summer salad dinners. And, boy, so those dinners make me happy!

I know I'm in one of the few cities in Canada that can say spring has arrived, but I think that one bite of this spring salad will begin to convince even those on the frozen east coast that spring is on it's way.

Salmon, Fennel, Avocado, and Grapefruit Salad - serves 4

2-3 fillets of salmon
1 cup of small shrimp, cooked
4 cups of mixed baby greens
2 ripe avocados, sliced
1 small fennel bulb, or 1/2 of a large one
1-2 grapefruits
3 tablespoons olive oil
1 teaspoon of Dijon mustard
2 tablespoons maple syrup
2 tablespoons fennel frounds
Salt and pepper, to taste

1. Preheat oven to 400 degrees. Season salmon with salt and pepper and bake for about 7-10 minutes or until salmon is cooked to your desired temperature. When the salmon is cool enough, tear it into bite sized pieces. Set aside.

2. While salmon is cooking, segment the grapefruits. Chop off both ends of the fruit and sit the fruit on one of its ends. Slice the remaining peel and pith away so that you are left with only ruby red fruit. Then carefully cut each segment away from the membrane.  Set the fruit aside.

3. Next make the dressing. Squeeze the grapefruit juice from the membrane and peel into a small bowl. Add the oil, mustard, maple syrup, fennel fronds, and season to taste with salt and pepper.

4. Slice the fennel into bite sized pieces and toss with the baby greens. Gently toss with some of the dressing, using just enough to coat each leaf.

5. Serve a scoop of the fennel and greens and top with slices of avocado and grapefruit as well as a small handful of shrimp and salmon. Drizzle with a little more dressing, if desired.

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