A bowl of spring goodness doused in a lemon-dill vinaigrette and finished with avocado. Roasted sweet potatoes add rich flavor to the fresh flavors.
By Shelley Ludman
Spring has finally arrived (!!!!!) and dinner has to reflect that – colourful, tangy, crunchy and doused in a lemon-dill vinaigrette.
Try this salmon bowl complete with roasted sweet potatoes, pickled red onions, a lemon-dill vinaigrette, and avocado.
Shelley is the voice and photographer behind the food and travel blog, Sevengrams. When not at her day job as an Architect in Toronto & Montreal, Shelley can be found cooking in her kitchen, strolling through the nearby market, or escaping on weekends with her boyfriend (aka the in-house taste tester).