I’d bought fish fillets today for lunch–but wasn’t sure what to do with them–spice ’em up?–have ’em in tomato sauce?–season ’em well, grill ’em and eat them with little gem lettuce and spring onions?
Meredith arrived with ripe avocadoes and a firm penchant for an avocado salad with spring onions, lettuce, lightly sautéed bacon bits, a few juicy black olives and a poached egg on top—-AND she was offering to make it–no contest, win-win, I thought!
poached egg and dressing to come!
and so it was.
I drizzled some of our best olive oil over the crisp looking salad with a sprinkling of salt; while Meredith added a spoonful or two of the everyday dressing (see below) to hers–and that was lunch.
Gives me time to think what to do tomorrow with the fillets resting in the fridge.
Everyday vinaigrette (from Delicious Dishes for Diabetics)
1 clove garlic–pulped with a pinch of salt
1 tblsp balsamic vinegar
1 tsp dijon mustard
6 tblsps olive oil
- mix the first three ingredients thoroughly
- add the olive oil and whisk to a viscous delight
Robin Ellis 
Leave a Reply