Grapefruit and Avocado Salad With Seared Salmon

1/2 large grapefruit

1 large bunch of arugula, stems removed (4-5 cups)

1/3 ripe avocado, pitted and sliced (use 1/2 if small)

1 tablespoon fresh lemon juice

2 teaspoons olive oil

1/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 4-ounce grilled wild salmon fillets or lox

1/4 cup toasted pecans, roughly chopped

Kalamata olives, optional (skip to lower fat and salt)

Combine the olive oil, lemon juice, salt and pepper in a small mason jar. Lid it and shake until well combined. Toss with the rest of the ingredients in large bowl and serve.  Serves 1

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