Grilled Salmon Salad with Avocado;  La Félibrée IV

Our lettuce is finished.

I always plant Romaine last as it’s slow to bolt and usually lasts us well into July.

What I didn’t realize is that extreme heat causes it (and everything else in the potager) to stop.

I did not Google this and have done no research, but my first hand experience is telling me that almost everything in my potager is frozen in place.

I had heads of Romaine that were perfectly formed and 5 inches high. They stayed like that for 2 weeks. They didn’t bolt, grow, or die. We finally ate them.

The tomatoes aren’t ripening and the only thing the winter squash are doing is wilting their leaves during the day and regenerating them overnight.

We’re heading into our 2nd week of temps 95F (35C) and higher. Monday is scheduled to be between 40C and 42C (104F and 108F)

The zucchini / summer squash / courgette, of course, love it.

We’ve been eating a lot of salads….

Click here to Pin Grilled Salmon Salad with Avocado


Grilled Salmon Salad with Avocado

Grilled Salmon, with sliced avocado on a bed of lettuce makes a light summer dinner.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Grilling


  • 2 salmon filets, 12oz total (360gr)
  • handful of fresh dill leaves
  • 1 tsp coarse salt
  • 1 ripe avocado, sliced
  • lettuce for 2 main course salads
  • handful of fresh basil leaves
  • Creamy Dill Dressing:
  • 1/3 cup (3oz, 90gr) plain or Greek yogurt
  • 1 tbs Dijon-style mustard
  • 2 tbs lemon vinegar
  • 1 tbs fresh chopped dill leaves
  • 1 tbs fresh chopped tarragon
  • 1 tbs salad olive oil


  • Divide dill and lay on salmon.
  • Sprinkle with salt.
  • Cook on barbecue grill for 15 minutes, or until done. A grill mat or basket makes it easier.
  • Remove, scrape off dill and salt and set aside.
  • Dressing:
  • Put the yogurt into a small bowl.  Add the remaining ingredients and whisk well.
  • To Finish:
  • Prepare lettuce, tear and put in large bowl.
  • Add basil leaves, tearing any large.
  • Add half the dressing and toss well.
  • Divide and put on two 2 plates.
  • Top with avocado, salmon and serve, remaining dressing on the side.


Substitute 2 tsp dried dill weed for the fresh to sprinkle on the salmon. The dill and most of the salt is scraped off and discarded.
Substitute 1 tsp dried herbs for the fresh in the dressing.


  • Serving Size: 1/2 recipe
  • Calories: 536
  • Sugar: 6.2 g
  • Sodium: 1486.8 mg
  • Fat: 31.8 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 21.3 g
  • Fiber: 11.8 g
  • Protein: 44.1 g
  • Cholesterol: 99.7 mg

Keywords: salmon, salads, grilled fish

There is also a Smoked Salmon & Avocado Salad for something a bit different.

Grilled Salmon Salad

The last of the photos from La Félibrée. I have more, of course, but one must remember not to be boring….

First – I’ll let Wiki explain this: Périgord is a natural region and former province of France, which corresponds roughly to the current Dordogne department, now forming the northern part of the administrative region of Nouvelle-Aquitaine. 

The 2 most famous and traditional products of the Périgord are:

Walnuts – and walnut oil. I love walnut oil. That large wheel is the press making the oil. It was working.

And Black Truffles and all of their many iterations.

Finally – this last photo made me feel like a naughty 3rd grader.

We sat at this café for a drink. I looked up and saw the, um, unmentionables hanging on the line amid the flowers.

I giggled….

They were rather large….

But I did appreciate the color coordination with the flowers for the Félibrée.

6 thoughts on “Grilled Salmon Salad with Avocado;  La Félibrée IV”

  1. We are fortunate enough to have friends who have some of their walnuts pressed at a moulin near Neuvic. We went with them this year when it was done -what an experience! I now have a bottle of their oil plus a bottle of hazelnut oil to add to salad dressings, drizzle over new potatoes etc.

    I agree re the potager but beside the courgettes I have a variety of runner bean which has slowed down, fortunately, but not stopped production. Both go well in salads with the above oils.

    • I’m getting a handful of beans every day – enough after 3 days to bother with lol
      I also use walnut oil in place of sesame oil in stir-fries, etc. I’ve never tried hazelnut oil. I’ll look for it. How fun to see it actually being made!
      When we are in Morocco I buy argan oil, which is also good.

  2. Love the laundry!! Too funny, but they too must dry.

    We haven’t had quite the heat you’ve had, but we’ve been in the 90’s here. My tomato plants, while some have small green tomatoes on them, don’t have many and are only about two feet tall which is very much Not like normal tomato plants. My cukes have really take off which is surprising to me, they’re usually not very productive for me. But my pepper plants? They’re still the 6-8 inches tall they were when I planted them five weeks ago. I’m serious here. They’ve not grown one single inch. I’ve never in my life seen this. It’s like they’re in stasis or something. They look perfectly healthy or I’d think something ate the roots and they’re just waiting to keel over, but no, a very slight tug tells me they’re firmly planted. They’re just…stuck! I’ve half a mind to rip them out because I don’t get it. And it’s not like I’m not watering them every day. Oh well…

    • My whole garden was stuck. Now that the temps have dropped -90F day and 70F night. the tomatoes are ripening but still no signs of winter squash. I’m a Type A. Gardening drives me crazy because nothing does what it’s supposed to when it’s supposed to.
      My tomato plants either have tiny tomatoes or huge tomatoes causing the whole plant to collapse.

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