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This is similar to our South Beach Fennel Salad, because it also has grapefruit and avocado. However this salad is a bit different, because the base is made of arugula, and the protein source is canned wild Alaskan salmon. The amounts are approximate, for you will be able to judge by the way it all looks when put together.

1 handful baby arugula, rinsed
Olive Oil
Lemon juice
1 small can canned wild Pacific Salmon
1 small grapefruit
1/4 avocado, sliced in thin pieces
Freshly cracked black pepper or 4 pepper blend

To prepare the grapefruit, cut off the rind with a sharp knife, making sure to remove the white pith. Slice the grapefruit in thin rounds, horizontally. Remove the small little triangles of flesh carefully.
Alternatively, you can remove the natural vertical wedges with a paring knife.
Toss the arugula with the olive oil and lemon juice together in a bowl. Season with salt and pepper.
Place on a plate and top with the avocado and grapefruit. Squeeze any excess juice from the rind of the fruits over the salad, and season with freshly cracked pepper.