Do what with the salad?

August 8, 2018

Start with 'salmon sauvage' from Norway (Don't buy the farmed's horrible for you). Spritz it with lemon and let it sit in the fridge. 


Then cut tomatoes in large cubes and place them in a strainer with a bit of salt.


After the avocado is cut lengthwise, pop out the seed and cut however way it lets you. I like to use a spoon and scoop out bits at a time.


Dressing is 2 tablespoons of red wine vinegar, spoon of mustard and three parts olive oil and a pinch of salt. Stir like you mean it. 


Place avocados, then tomatoes, then the salmon in a bowl. Add a handful of almonds and feta cheese and drizzle ample amounts of the dressing. And then, as they say in France 'fatiguer la salade' which literally translates to 'make the salad tired'. In other words, mix it well until all the seasoning is well distributed.


This is one of the tastiest salads ever in the history of the universe. And it's perfect for these steamy summer evenings. Best served with a little Chardonnay, good friends and silly conversations.








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