YAY! I got the rest of the kitchen boxes unpacked and I have my cookbooks back. Now to sit down and make a Menu Plan for Monday. I'm so sick of fast food, between me and you! As I was looking for recipes to share with you for the weekend, this one courtesy of AlaskaSeafood.org had me drooling. It takes only a half hour or so to make up and serves four. Use it as a light lunch or dinner, or to take along on a picnic during the last few weekends of summer. YUM! I may have to put this one on the menu myself with California being so famous for avocados and all!
What You Need:
- 1 C low-fat mayonnaise (use non-fat for even fewer calories)
- 1 T white wine
- 2 T green onion, roughly chopped
- 2 T fresh parsley, roughly chopped
- 2 T fresh basil, roughly chopped
- 2 T fresh dill, roughly chopped
- 1/2 tsp kosher salt
- fresh ground black pepper (to taste)
- 4 C mixed baby greens
- 1 lb. Alaska Surimi Seafood (imitation crabmeat), in mini-cuts or chunk
- 1/2 C avocado, peeled and chopped
- 1/2 C cooked bacon, crumbled
- 16 cherry tomatoes, halved (I would use grape tomatoes whole, personally!)
- 2 hard-cooked eggs, peeled and chopped
What To Do:
- For dressing: combine all ingredients in italics above in a food processor. Pulse together 5 -6 times to chop up the herbs. Run for an additional 1 minute or until pureed and dressing is green. Pour into a container and refrigerate.
- For salad: Toss greens in a large bowl with 1/2 - 3/4 C of dressing. Place on serving plates. Top with imitation crabmeat (for presentation, try a row down the center of the salad). Place remaining ingredients to sides of surimi. Drizzle dressing over the top of each salad and serve.
I can't wait to try this one; how 'bout you?
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