last updated on October 30, 2026
After eating an insane amount of cookies last week my body was in major need of some fresh food and lots of vegetables. So this grapefruit and avocado salmon bowl was just the trick. With a farro and arugula salad with honey mustard salmon, avocado, and grapefruit this bowl will be on repeat for me for a while.
The alternate name for this bowl is the Cosmo and Wanda bowl because almost everything in it is pink and green, and honestly, that’s definitely the better name. We’ve got pink from the salmon and grapefruit, and green from the avocado and arugula.
ingredients needed
bowl
- 1 cup farro, uncooked
- 4 cups arugula
- 1 lb salmon
- 1 small shallot (or 1/4 red onion)
- 1 grapefruit
- 1 avocado
- parmesan
honey mustard dressing
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp salt
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grapefruit and avocado salmon bowl
[PREP] 15 minutes
[COOK] 15 minutes
[TOTAL] 30 minutes
Ingredients
bowl
- 1 cup farro uncooked
- 4 cups arugula
- 1 lb salmon
- 1 small shallot or 1/4 red onion
- 1 grapefruit
- 1 avocado
- 1/4 cup parmesan
- 1/4 cup pistachios
honey mustard dressing
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp salt
Instructions
- Preheat the oven to 300F.
- Then cook the farro according to package instructions.
- Now prep the dressing. Add all the ingredients to a bowl or jar: olive oil, white balsamic vinegar, honey, dijon mustard, and salt. Whisk until the dressing is well combined.
- Pat the salmon dry then place on a baking sheet. Pour about 1 tsp of the dressing/marinade on each side of the salmon. Add an extra pinch of salt on the salmon then transfer to the oven for 10-15 minutes, until just cooked through.
- While the salmon is cooking, prep the other ingredients. Thinly slice the shallots then transfer to a bowl with ice and cold water for 10 minutes (this makes the shallots more mild in taste). Then transfer to a paper towel to dry.
- Cut the avocado into thin slices. Supreme the grapefruit: cut the top and bottom off, then carefully cut off the rest of the peel, then cut the grapefruit out of the pith, so you have just grapefruit slices (alternatively, you can peel the grapefruit then peel off all the pith).
- To assemble, add the farro, arugula, and shallots to a bowl. Add the remaining dressing and toss well to combine. Add the pistachios and parmesan and lightly toss. Divide the salmon between two bowls then top with the farro salad, then with grapefruit and avocado slices. Enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!