This salmon salad is a full meal in itself with good for you ingredients like avocado, kale, and tangy grapefruit.
Preheat oven to 450. Remove kale from the middle stems and roughly chop. In a large bowl, lightly drizzle the kale with olive oil and grind some salt. Massage the kale for about a minute until it tenderizes and turns a darker green color.
Pat the salmon fillets dry and brush with olive oil. Season with salt and pepper to your liking and place on a baking sheet lined with aluminum foil. Cook for approximately 4-6 minutes until the internal temperature reaches 135-140 degrees Fahrenheit. The salmon should flake apart and be opaque.
Make the dressing: Combine all the ingredients for the dressing in a bowl and whisk together well.
Prepare the rest of the salad: Divide the kale between two bowls. Slice the avocado and mint in thin strips and add to the bowls.
To cut the grapefruit, slice in half across the middle. If you don't have a grapefruit spoon, run a small sharp knife carefully around the outside membrane. Then use the knife to separate each segment from the interior membranes and use a spoon to scoop out the individual segments.
Add the grapefruit and cooked salmon to the salads, top with desired amount of dressing and enjoy!