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For a lovely spring or summer lunch, or light dinner, look no further. Grapefruit and avocado are one of those magic flavor combos that is as unexpected as it is delightful. In this entree salad, the two combine with wild salmon, snappy sliced almonds, tender greens, and an addicting Maple Mustard Vinaigrette that will knock your socks off.
Grapefruitis one of the most low-calorie fruits, while also providing several nutrients like fiber and antioxidants. They are a very good source of vitamin C, with half a grapefruit providing 64% of the RDI. A study recently shared in the Journal of Clinical Endocrinology and Metabolism stated, “In patients with hypothyroidism and gastrointestinal pathology, vitamin C improves the abnormalities in serum free T4, T3, and TSH concentrations.”
NOTE: Certain medications interact with grapefruit. This does not include supplemental thyroid hormone medications, but if you are taking other medications check on possible interactions with grapefruit before incorporating this fruit into your diet.
Avocado and Grapefruit Salad with Broiled Salmon
Author: Ginny Mahar
Prep time: 30 MinCook time: 10 MinTotal time: 40 Min
Gluten-free, Dairy-free, Paleo, Low-Carb.
1 lb. salmon filet
2 teaspoons extra virgin olive oil
fine sea salt and freshly ground pepper, to taste
1 head leaf lettuce, or 2 heads bibb lettuce
1 ripe avocado
1 large grapefruit
1/4 cup thinly sliced almonds
2 sprigs fresh mint
Maple Mustard Dressing (Makes 1 cup)
2 tablespoons fresh-squeezed grapefruit juice
1/4 cup champagne or white wine vinegar
3 tablespoons stone-ground mustard
2 tablespoon maple syrup
2 teaspoon coconut aminos or tamari
1/4 teaspoon fine sea salt
Freshly cracked pepper, to taste
1 tablespoon finely minced shallot
2/3 cup walnut oil (sub. avocado or olive oil)
First, segment or "supreme" the grapefruit. Slice ends from grapefruit and then slice away the remaining peel, working your knife along the grapefruit flesh until you have a completely peeled ball. Use your knife edge to carefully slice each segment away from the membrane.
Squeeze the juice from the remaining membrane into a small dish and reserve for dressing.
To prepare the dressing: Combine first 8 ingredients in a small mixing bowl and whisk vigorously to combine. Taste and adjust seasoning as desired, keeping in mind this will be diluted with oil. Slowly drizzle in the walnut oil, whisking vigorously to emulsify. Taste again and adjust seasoning. Set aside.
In a small, dry skillet toast the almonds over medium heat until fragrant and lightly browned. Set aside to cool.
Place a rack in center of oven and preheat the broiler. Place salmon on a rimmed, parchment-lined baking sheet. Brush the fish with olive oil and sprinkle with sea salt and pepper.
Place on center rack of oven and broil 7 to 10 minutes, or longer depending on thickness). Remove from oven and let rest. Check thickest part of the filet for doneness.
Meanwhile, wash the lettuce and spin dry. Slice the avocado. Arrange lettuce in serving bowls, and top with avocado and grapefruit. Sprinkle with toasted almonds. Top each salad with 1/4 of the salmon, and garnish with freshly torn mint leaves.
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I'm Ginny, the face behind the apron here at Hypothyroid Chef. I help Thyroid Thrivers live well and eat well, so they can feel well. I specialize in gluten-free, dairy-free, Paleo, and AIP recipes featuring thyroid-supportive ingredients.