Fresh off the web! Additional photos from Judy of the Migis swimmers, including the coveted Migis Swim Team t-shirts! Thank you, Judy, so much.
And a lovely, cool salad recipe from the Migis kitchen. As promised on Facebook yesterday, the one we shared in the office. Bet you didn’t know we had a test kitchen in there, did you?
TOMATO, WATERMELON AND AVOCADO SALAD
This delicious cool summer salad has become a standard at our Friday night lobster bake.
Prepare ahead of time in an oversized bowl to allow easy mixing.
2 cups vine ripe tomato wedges
2 cups 1 inch diced seedless watermelon
1 cup finely sliced red onions
1 or 2 tbs. minced garlic
Prepare an hour before serving. Gently coat avocado slices with lemon juice to prevent browning.
3-4 firm but ripe avocados cut long way in 4 slices and halved.
2 oz lemon juice
3-4 tbs. chopped fresh herbs (basil, parsley, chives)
3 oz. white balsamic dressing
3 oz. cilantro vinaigrette
Add avocado, dressing and herbs to tomatoes etc. Gently mix but only to distribute. Transfer to salad bowl and garnish as you would like.
To make it even simpler, use one or more of your favorite pre-made dressings.
WHITE BALSAMIC VINAIGRETTE makes about 1 quart
1/8 cup garlic
1/4 cup shallot
2 oz. honey
8 oz. white balsamic vinegar
1 tsp kosher salt
pinch white pepper
Put all in blender and turn on low.
Gradually add 24 oz. vegetable oil. (NOT olive oil.) Taste and adjust salt and pepper. If too thick, add apple juice.
CILANTRO VINAIGRETTE makes 1 quart
1/2 oz lemon juice
2 tbs chopped cilantro
1 oz lime juice
4 oz red wine vinegar
1 tbs chopped shallots
1 tbs chopped garlic
1/2 tbs coarse black pepper
1/2 tsp cumin
1/2 tbs salt
1 1/2 oz sugar
Blend together and slowly add
15-18 oz corn oil
Adjust salt and sweet and hot with cayenne pepper.
Enjoy the photos with your salad! Better yet, come back and see us, at lobster bake and island cookout. 207-655-4524.