The bowl on the left was a valiant attempt to duplicate a dish we had at Thym te Voila. It consists of smoked salmon, cucumbers, avocado, dill, olive oil and lemon juice. It was good but didn't measure up to the chef's creation. The bowl on the right is a tried and true Mark Bittman recipe for chickpeas, peppers and shallots once again in olive oil, lemon juice,and an addition of herbes de provence. Always good. It had been a very warm day and two cool light dishes hit the spot.
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