Yes, school is out and I have been ignoring my blog in favor of my family, mostly because I love them but also, because they are home all the time. Really, almost all of the time. So it is doctor and dentist and orthodontist appointments and driving to activities. So much for writing. Short and sweet it will have to be. I am also writing a longish post – working title – Cinderella wore lululemon. Stay tuned.
I have been writing in my head, though, and cooking and baking, so I’ll post about my finds. I loved this cover shot on the Boston Globe Magazine two weeks ago and was inspired to try it. Amazingly enough my food looked this good, and was delicious – even without the crab. Make it as a vegetarian option for your next potluck.
1 pound cooked Jonah crab meat (not from a can) We left out the crab and made the salad and topped it with broiled salmon. A huge hit.
4 ripe avocados, peeled and cut
into large chunks
2 cucumbers, cut into large chunks
2 pints cherry tomatoes, halved
2 bunches scallions, sliced on an angle (I would prefer fewer scallions – maybe my cuts are too generous?)
½ bunch Italian parsley, roughly chopped
½ bunch tarragon, finely chopped (family is not a fan of this herb so I used less – it was still delicious)
2 limes, peeled and cut into segments
1 tablespoon salt
1 teaspoon pepper
12 ounces baby spinach, washed and spun dry
½ cup extra-virgin olive oil, divided
Juice of 2 limes, divided
In a large bowl, toss all salad ingredients except for spinach with ¼ cup oil and juice of 1 lime. On a large platter, lay out spinach and drizzle with the remaining oil and lime juice. Top spinach with crab salad and serve. (or not, really good plain, too).