Smoked Trout and Grapefruit Salad
  • 1head (about 10 ounces) butter lettuce
  • 8ounces smoked trout
  • 1/2small red onionquartered lengthwise and thinly sliced
  • 2 ruby red grapefruits
  • 1 egg yolk or 2 tablespoons egg substitute
  • 3tablespoons brown rice vinegar
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • 1/4teaspoon paprika
  • 1 vanilla bean, preferably Tahitiansplit lengthwise and chopped into small pieces
  • 1/3cup flax oil
  • 1/2bunch fresh chivescut into 1/4-inch lengths
  1. Tear lettuce into large bite-size pieces. Wash and spin dry. Place in a large bowl. Remove skin from trout and discard. Break trout into large bite-size pieces and add to lettuce, along with red onion.
  2. Slice off grapefruit peels and white pith, exposing flesh. Carefully cut grapefruit segments from membranes; set aside. Squeeze 3 tablespoons juice from membranes; strain and transfer to a blender. Add egg yolk or egg substitute, vinegar, salt, pepper, paprika, and chopped vanilla bean. Purée on high until vanilla bean is thoroughly blended. With the motor running, slowly add flax oil. When emulsified, strain into a small bowl, discarding any tough vanilla bean debris.
  3. Add about three-fourths of the dressing to lettuce mixture and toss thoroughly. Add reserved grapefruit sections and half the chives. Toss very gently. Divide among salad plates. Garnish with remaining chives and serve at once.
Recipe Notes
Nutrition Facts
Smoked Trout and Grapefruit Salad
Amount Per Serving
Calories 275
% Daily Value*
Cholesterol 78mg 26%
Sodium 148mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (4): 275 cal, 56% fat cal, 18g fat, 3g sat fat, 78mg chol, 15g protein, 16g carb, 2g fiber, 148mg sodium