Salmon/tuna salad

 INGREDIENTS

• 12 oz canned salmon, flaked
• 6 cups lettuce
• 1/2 avocado, diced
• 2 grapefruits or 2 large oranges, roughly chopped
• 2 small red onions, thinly sliced
• 1 cup cooked beets, diced
• 20 pistachio nuts, shelled and chopped (optional)

• 2 tbsp extra-virgin olive oil
• 4 tbsp fresh orange juice
• 4 tsp white wine vinegar
• 1 tsp orange zest
• 1 tsp Dijon mustard
• 1 or 1/2 tsp chili powder
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• In a small bowl combine all the ingredients for the dressing and whisk until smooth. Season to taste.
• In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
• Drizzle the dressing on top of the salad and toss well.
• Sprinkle the pistachio on top of the salad and serve.