Lunch in a hurry and questions for you :)

Not so many postings these days! The girls are not cooking, they're getting in shape for the V-day :)
Just be patient, we may see some exquisite dishes, post factum. Something like strawberry trifles, hazelnut semifreddo, or chocolate souffle ... oh my goodness, I can't wait ....
So,  here are the questions for you:

• Do you cook for your sweet heart on Valentine's day?
• What do you think the perfect Valentine's day dinner would be?

In the lack of great recipes, I'm sharing my modest lunch today.
I spent an hour in the gym this morning, and despite the delicious oatmeal breakfast, I felt hungry pretty early,  even before 11 am. I needed something light and satisfying to keep me full for a couple of hours. Fish and avocado are a great source of proteins and healthy fats, and I love fish, all kind of fish.
I remembered, I had a can of pink salmon left in the "cleaned out" pantry. I decorated it with one tomato, 1/3 of avocado, some celery and cilantro, spiced with salt, pepper, a few drops of extra virgin olive oil and vinegar.

It would've been better with a toast, but I haven't yet baked any bread this week. Even without bread the salad tasted great, fresh and not very fishy. As you can expect it was very reasonable calorie wise, around 220 calories.

Avocado Fennel Citrus Salad

Hi Guys,

I decided to use 1/2 the fennel I got at the FM this weekend and make a salad for tomorrow's lunch. I had looked up some recipes today asking for fennel (as I am addickted to it) :0) and this fennel salad caught my eye as easy to make and at the same time also sounding very delicious. Here is the original recipe:

Avocado Fennel Citrus Salad
    1 grapefruit
    2 oranges
    2 Avocados
    1 tablespoon lime or lemon juice 
    1 tablespoon honey
    1/2 teaspoon salt
    1 bulb fennel, trimmed and sliced very thin
    (reserve green stuff for garnish)

Working over a large bowl to catch juice, peel and section the grapefruit and the oranges. Cut avocados in half, remove the pit, and peel. Cut into slices or chunks.  Add to grapefruit mixture and toss gently to coat with juices. Drain juices off into small bowl. Stir in honey, lime or lemon juice and salt. Add fennel slices and juice mixture to avocado mixture and toss gently to mix.

I didn't have avocados today so I just made it w/o them (but will probably stop by TJ's tomorrow on my way to work to get some so they will be added later on to my lunch). I also had only one orange, so I used one oro blanco grapefruit and 1/2 pomelo. It taseted very good even w/o the avocades - fresh and juicy.