Now that I'm working from home, my lunches are much more interesting than the constant soup/sandwich routine I had while working downtown. For starters, I love fresh and/or hot lunches. A simple fried egg with avocado toast hits the spot all of the time. And salads! It's like living at a salad bar. Only what I want, and chopped seconds before I consume it.
I had a gorgeous grapefruit fennel salad at Plant that inspired this mix that I whipped up the other week.
1 bed of baby arugula (love the spice!)
1/2 grapefruit segments
1 stalk shaved baby fennel (thanks Farmer's market!)
1/2 sliced avocado - pure decadence.
1 handful of pomegranate seeds (I cheated and bought the ready to go POM variety)
A few passes of Romano or Parmesean over the grater
A drizzle of this fantastic dressing from MS
It was appealing enough for a few kitty licks! The salty cheese and peppery arugula cut the sweetness. And while I loved the pow of the acid in the vinaigrette and grapefruit, I have a hunch it's what sent Oliver packing.