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Delicious No-Cook RVing Meals
When it's too hot to cook this summer, try these delicious ideas that are
cool and easy.
Shrimp & Avacado Salad
1 tablespoon olive oil
1/4 cup fresh lime
juice
1 teaspoon salt (optional)
1/4 teaspoon cayenne pepper
4 oz.
cooked frozen salad shrimp (thawed)
1/2 c. corn kernels (fresh or
canned)
1/2 small red onion, chopped
2 tablespoon chopped cilantro
1
jalapeno chili, seeded and minced
1/2 avocado, diced
In large bowl, whisk dressing ingredients: olive oil, lime juice, salt and
pepper. Add remaining ingredients; gently stir to mix and coat. Cover and chill
until time to serve. Delicious served with tortilla chips, in a pita pocket, on
salad greens or as a tortilla wrap sandwich.
Tuna Tomato Blossoms
1 12-oz. can tuna, drained
1 cup mayonnaise
?
cup celery, chopped
? cup cashews, chopped
2 cup green onions,
chopped
? teaspoon garlic salt
4 large tomatoes
1 cucumber, sliced
Place tuna in a medium bowl; flake with a fork. Mix in mayonnaise, celery,
cashews, green onions and garlic salt. Make 8 wedge-shaped cuts on the non-stem
side of each of 4 tomatoes. When slicing, cut down only so far that the wedges
are still connected at the base. Open the tomato blossoms and place 1/4 of the
tuna mixture in the center of each tomato. Garnish with slices of cucumber
arranged to resemble leaves. |
