Firstly, I don’t know if you can tell, but…
I GOT A NEW CAMERA!
Oh em gee. I am seriously (still) internally freaking out! It’s so gorgeous and literally so HD it makes me want to weep.
Just look at that quality. Weep worthy or what.
I can’t wait to improve my photography and make (and eat) lots more food! I think it’s the perfect time to get a new camera as my blog is turning one! Literally today! One year ago, I wrote my first post! I can’t believe how quickly time has flown and thank you all so much. This has honestly been one of the best decisions I’ve made and it really has changed my life for the better! I urge anyone that wants to start a blog to do so 🙂
Whether you’re a new reader just stopping by or you’ve followed my blog for a while – THANK YOU! Honestly, it means so much to me that people have been enjoying it by leaving comments and e-mails!
I can’t wait to see what the future holds but I will carry on blogging fo’ sho’!
Aaaanndddd… in other news, exam results are on Thursday. That’s in two. days. time.
ASDFGHJKL is how my brain is feeling about this.
But good luck to everyone out there! As long as you tried your best, you’ll have done the best you can!
This salad is perfect for a light lunch or you could serve it atop brown rice or another grain. You could also drizzle it with toasted sesame oil and sprinkle sesame seeds on top for more of an Asian vibe.Feel free to also poach salmon or trout, which is delicious, but has a less strong flavour.
1/2 avocado, cubed
A few slices of smoked salmon (I used applewood and oak smoked)
Extra virgin olive oil
Apple cider vinegar
Salt and pepper
Place the asparagus and boil in salted water until tender.
Once done, put straight into ice cold water to cool down and keep the colour vibrant.
Mix together the olive oil, vinegar, squeeze of lemon and salt and pepper to taste.
Once the dressing is done, stir the asparagus in it.
Just before serving, add the avocado and salmon on top.
Drizzle with a touch more olive oil and freshly ground pepper.