This is another recipe dictated by my pregnancy appetite these days, but it’s a light and refreshing salad that could work well under normal circumstances, too! The combination of tart grapes with creamy avocado is divine. Try this for a light lunch with friends or as a simple first course at dinner.

Serves 2

Fresh arugula
16 green grapes, washed and halved lengthwise
1 ripe avocado, peeled, halved, pitted, and sliced
Balsamic vinegar
Olive oil

Drop about two handfuls of arugula on each plate. Top with an equal amount of grapes and avocado, breaking up the avocado slices just a little before you add them. Drizzle with balsamic vinegar and olive oil. Add salt and pepper to taste, then serve.