We had a ripe avocado and that means “bowl time.” We make three versions of this bowl – shrimp, salmon, and tofu. Mostly this tofu bowl is just an assemblage of cut up ingredients over rice and dressed with a soy/ginger vinaigrette. Since I am pretty zippy with my knife and mandolin the prep goes quickly. The vinaigrette is made easily with my mini prep processor taking care of the ginger and garlic.
Here’s a link to the NYTimes recipe using salmon. Unfortunately it is behind a paywall. https://cooking.nytimes.com/recipes/1022255-sesame-salmon-bowls?smid=ck-recipe-iOS-share If you do make it be sure to double the dressing. Everybody loves plenty of dressing!
Brightening my dining is a vase of flowers that I picked from my back patio.