Tomahawk; Grapefruit, Avocado & Mint Salad

Happy four-month anniversary to Michelle-Meals! Let's celebrate the occasion by also talking about brunch: A Sunday spent in North Van involved a trip to the Tomahawk Restaurant. I ordered the Chief Capilano burger, which is a ground organic beef patty topped with hot dog weiner, fried egg, aged cheddar cheese, lettuce, onions, tomato, and Tomahawk special sauce. I ordered it because of its sheer ridiculousness (I could've gone one step further with the Skookum Chief, which includes all these toppings plus Yukon bacon), but I was surprised to discover that it was also pretty delicious, and I ate the whole thing.

After working off about 10 calories at the driving range, we went for coffee and dessert at Honey's in Deep Cove, home of the finest and freshest doughnuts in the Lower Mainland.


For dinner: I've been wanting to try this recipe from one of my favourite food blogs for a while now, and it was the perfect light meal to follow an afternoon of gluttony.

Grapefruit, Avocado and Mint Salad

1 large grapefruit, peeled and cubed
1 large avocado, peeled and cubed
1 Tbsp extra virgin olive oil
juice of 1/2 lemon
honey to taste
salt and pepper
handful of fresh mint leaves


Directions

1. Mix the grapefruit and avocado in a bowl.

2. In a separate bowl, whisk the olive oil, lemon juice and honey. Season to taste with salt and pepper.

3. Pour over the salad and garnish with mint leaves.