My man is not really a big fan of fish & since Gordon Ramsay’s salmon recipe found its way to his tummy lately. I had one more chance the following day, to make him eat the leftovers in a way where the salmon won’t be really highlighted ;). That’s when I came up with this salad. I didn’t have something planned really. I just opened the pantry, then the fridge & combined the ingredients together. By the time I was finished, I was quite impressed with what I came up with. LOL I don’t know why but whenever I improvise a recipe or something I feel like I accomplished something or done something unheard of. Ok I know : “How pathetic!”
I just eyeballed the following ingredients & trust me when I tell you my hubby gave me a 5 star for this salad (which I believe always a plus), & now it’s on our favorite food list.
Any type of pasta (Boiled/drained)
Cabbage (shredded)
Tomato (cubes)
Avocado (cubes)
Onion (Green onion preferably)
A hard boiled egg cut into wedges
Cooked salmon preferably since it’s flavorful
Salt/ pepper to taste
Mayo
Olive oil
Olives (optional)
– Prepare the pasta & veggies. If you are not going to serve the salad immediately, put all the chopped veggies in small separate containers in the fridge & assemble them together with the dressing just before serving. This way the salad won’t wilt. The egg is a garnish so just put it on the top at the end.
Stumble It!
Do it the Moroccan way 
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