• Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed. 

• Heat a large non-stick pan over medium.
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Cut a piece of peel off of the top and bottom of grapefruit, so you're creating flat surfaces. Place one flat end on a cutting board, and then cut the peel from top to bottom, turning the grapefruit as you go.
• When peeled completely, slip a paring knife along each side of the membranes of each grapefruit slice to release segments. Place in a small bowl.
• Into a medium bowl, squeeze the leftover grapefruit membranes to release juice. (You'll use it later in the dressing!)

• Peel, then finely mince shallot.
• Roughly chop dill.
• To the bowl with grapefruit juice, add shallots, dill, vinegar, Dijon and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then whisk to combine
• Cut avocado in half, remove pit and peel, then cut into 1/4-inch pieces.
• Thinly slice radish.

• Pat salmon dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
• Remove and discard skin, if you like.

• Fluff bulgur with a fork. Season with salt and pepper.
• Reserve 2 tbsp (1/4 cup) of dressing. 
• To the bowl with remaining dressing, add radish, grapefruit segments and arugula and spinach mix. Toss to coat.
• Divide salad and bulgur between plates.
• Top with salmon, avocado and almonds.
• Spoon reserved dressing over top of the entire dish.

 If you've opted to get salmon, pat salmon dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (1/2 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove and discard skin, if you like.