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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
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Peel eggs and mash really well with a fork (more or less mince them). Peel, pit, and cube the ripe avocado, then place in bowl. Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. Mix the egg mixture together with the avocado mixture and stir well. Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise. Serve over lettuce.