Smoked Whitefish Salad With Avocado and Grapefruit


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A fancy salad to serve your guests. It is promises to impress them

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  • 1/2 bunch watercress, washed, patted dry, heavy stems removed
  • 1 large head of bibb or butter lettuce, washed, patted dry, leaves separated
  • 1 large red grapefruit, peel and pith removed, sectioned over a bowl to catch and reserve the juices, cut into pieces
  • 1 avocado, halved, pitted, peeled, sliced or diced
  • 12 oz. smoked whitefish or trout, skin and bones removed, broken into bite-sized pieces
  • Salt and freshly ground black pepper to taste
  • 1/4 C. extra virgin olive oil
  • 2 Tbs. champagne vinegar
  • 2 Tbs. chopped chives
  • 1/4 C. toasted pecans, chopped

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Tear the watercress and lettuce into bite-sized pieces; place them in a large salad bowl. Place the grapefruit pieces on top. Toss the avocado slices with 2 Tbs. of the reserved grapefruit juice and set them aside. Add the whitefish to the salad bowl and season with salt and pepper to taste. In a small bowl, whisk together the olive oil and champagne vinegar; pour the mixture over the salad. Toss the salad well, add the avocado with the grapefruit juice, the chives and the pecans and toss again. Serve immediately.

Yield: 6 servings

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