Finding a recipe that's healthy, easy and delicious can seem nearly impossible. This one is all that plus refreshing and seasonal. I was really pleased with how this salmon, avocado and grapefruit salad came out and I wanted to share. Let me know how it works for you!
1 lb. salmon fillet
Zest from on lemon
Small bunch of fresh tarragon, rinsed and finely chopped
4 pink grapefruit
2 ripe avocados
4 tsp extra virgin olive oil
Sea salt to taste
Freshly ground pepper to taste
Cut off the top and bottom of each grapefruit. Peel the grapefruit, removing as much of the white pith as possible. Then gently carve the sections out of the skin. Do this over a bowl or plate so that you preserve the juice that is released to add to your salads. The extra juice really adds a lot to the finished product! Place the skinless sections in four shallow salad bowls and put them in the refrigerator.
Place the salmon on parchment paper in a baking pan. Sprinkle the salmon with the lemon zest and most of the chopped tarragon. Bake until flaky, about 10-15 minutes.
While the salmon is baking, slice the avocados and divide among the four salad bowls.
When the salmon is cooked to your taste, slice it into four pieces and place one piece in each salad bowl. Sprinkle the entire salad with the remaining tarragon and preserved grapefruit juice. Drizzle 1 tsp of olive oil over each salad. Add salt and pepper to taste.
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June 22 Update: We are now selling cotton/silk masks guided by this study as well as 2-layer high-thread-count cotton masks. Visit the Masks section of our shop.
A recent study testing the effectiveness of cloth masks made with a variety of fabrics found that adding 2 layers of natural silk, 2 layers of 90% poly/10% spandex chiffon or one layer of 65% cotton/35% poly flannel to a high thread count cotton mask resulted in protection that is only “slightly inferior to the N95 mask above 300 nm, but superior for particles smaller than 300 nm.”
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