This one uses brazil nuts rather than macadamias (pumpkin seeds work too for anyone with nut allergies or who wants an even less costly approach), thinly sliced fennel and a lemon vinaigrette. It’s a classic for a reason.
4 cups washed arugula (we like the wild type, which is sharper)
1 red or pink grapefruit, peeled and cut into 1-2 inch sections
½ cup macadamia nuts, chopped
½ medium bulb fennel, sliced thinly
1/2 avocado (optional)
¼ cup lemon juice
¼ cup extra virgin olive oil
Salt and pepper to taste
In a small jar or bowl, mix lemon juice and olive oil well and add salt and pepper to taste. Arrange the arugula on a serving platter. Toss arugula with dressing. Top with thinly sliced fennel. Arrange grapefruit sections and avocado (if using).
Sprinkle macadamia nuts (or pumpkin seeds ) on top.
Enjoy. Serves 2-4.