Summer Salad or...

My sister and her husband are home visiting from Thailand, and she came out to take the boy's pictures today. I can't wait to share them when they are done and edited. I have been dreaming up props and settings for weeks now in anticipation of some photo fun.

I love that the weather is warming up and we are getting to spend more time outside on the weekends. Texas has such a small window of opportunity to truly enjoy the afternoon weather before the 100 degree days hit! We have been doing a lot of dinners outside on the patio to enjoy the fresh air. Along with this time of year, comes the promise of fresh vegetables. Therefore, I did a little experimenting and concocted this dish I call summer salad. There are so many possibilities with this meal.  Scrumptious!

Ingredients: 

1 avocado cut in small cubes

1 cup of grape tomatoes cut in half

1juice of lime

8-10 oz crab meat

1 cup cooked or roasted corn

1/2 cup peppers (green, red, and/or yellow)

2 tbsp olive oil

2 tbsp chopped cilantro
2 tbsp chopped red onion

Jalapeno chopped (optional)

Directions:
1. Place olive oil, lime juice, and red onions in a bowl to soak. In the meantime, prep the rest of your ingredients.

2. I wanted to use roasted corn but we didn't have any leftover. Instead, I combined the peppers and corn in a skillet and cooked them with a little olive oil leaving a little crispy.

3. Combine the remainder of the ingredients and toss well to coat.

4. Yum! Enjoy! These colors are just so vibrant.

I served some over some parmesan crusted tilapia and ate some just as an excellent salad. This recipe could easily be served over salad greens as well.

Oh...and I tried a new version of potatoes. They were a huge hit with the kids. I will share them another day, but they are a healthy alternative to potato skins.