I finally got back from a long business trip to the Dominican Republic. No, I did not get to go to the beach, and no, I did not get a tan. Nevertheless, it was fun to pretend; be a successful architect, with the intention of designing real buildings for real people. Knocking on the door of real life, just for a second.

I was not appropriately fuelled during this trip. I missed the taste of healthy clean, homemade food. Unlike most people, I find comfort in salads, a not so popular food there. Salads are a vessel for ultimate experimentation and have the potential of being a complete meal when treated with care. By playing with textures and flavor combinations I am able to always be inspired and motivated.

Obviously, the first thing I did when I got back was to put together an ultimate green salad; the way a green salad should be: a playful combination of contrasting ingredients and textures. I used arugula, avocado, almonds, oven roasted broccoli and grapes. The sweetness of sweet roasted grapes is a great contrast to the broccoli. The avocado pairs perfectly with the almonds. The arugula adds spice and freshness.

• 2 handfuls of green grapes
• half a head of broccoli
• half and avocado
• ¼ cup of almonds
• 2 handfuls arugula
• 1 bunch cilantro
• 2 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• salt
• pepper

Preheat oven to 450 degrees Fahrenheit. Place enough aluminum foil to cover a metal sheet pan.  Slice grapes in half, then broccoli into small florets. Place ingredients on the sheet pan, drizzle olive oil salt and pepper. Mix to ensure olive oil is evenly distributed. Roast for 15-20 minutes, or until brown edges develop around broccoli and grapes soften up.

Slice avocado and cilantro. Place in bowl, with arugula and almonds. Mix in roasted vegetables. Drizzle balsamic vinegar and oil. Serve immediately.