Thinly slice the radishes.
- 1 Hold the grapefruit over a small bowl and cut it into segments. Any juices will fall into the bowl and you will use this for your dressing.
- 2 To make the dressing, whisk the olive oil with the grapefruit juice until emulsified – add a pinch of caster sugar to taste.
- 3 Peel the cucumber into ribbons with a peeler. Reserve the core and finely chop it.
- 4 To assemble the salad, arrange the salmon, cucumber and grapefruit segments on the plate. Scatter the radish and dill on top with the dressing.
- Average per serving
- Calories 180.0kCal