PREP TIME: 20 minutes
COOKING TIME: None
4 oz canned salmon
3 cups Bibb lettuce, torn into bite-size pieces
1/4 avocado, diced
1 pink grapefruit, sectioned
2 slices red onion
1/2 cup canned beets, drained and diced
10 pistachio nuts, shelled and chopped
Dressing:
1 Tbsp extra-virgin olive oil
2 Tbsp fresh orange juice
2 tsp white wine vinegar
1/2 tsp orange zest
1/2 tsp Dijon mustard
1 large pinch kosher salt
1 large pinch chili powder
1 Combine all dressing ingredients in a blender or food processor, or whisk together until smooth.
2 In a large bowl, combine salmon, lettuce, avocado, grapefruit, onion, and beets. Toss well with dressing.
3 Sprinkle with pistachios.
Makes 2 servings.
Per serving: 283 cal, 16 g fat (2 g sat), 25 g carbs, 476 mg sodium, 5 g fiber, 14 g protein
