Spring time and summer always mean that we stop eating so many soups and start eating more salads. We love both soups and salads, so don't mind the trade-off each year as the seasons change. This year Spring has been chaotic. It was announced on the calendar, but out in the real world its arrival has been reluctant. For example, today it is bright and sunny, but the temperatures are just barely in the 50s. Most of last week was dark, raining and cold. One day at the college, my students and I looked out the window, and it was blowing snow. That stopped after about 15 minutes.
Sometimes what seems to be a good idea for dinner in the morning, turns out to be all wrong in the evening. We have defrosted chicken to make a nice hot soup in the evening only to have the temperatures get near 70 later in the day. That chicken usually ends up on the grill. Or, we have bought crabmeat (like this week) and then watched as the temperatures stayed all day in the upper 30s or low 40s. It's been frustrating.
Since we had the crabmeat out, and had bought all of the other ingredients for this Mexican crabmeat salad - ENSALADA DE CANGREJO - we just went ahead and made it. The main ingredients were the crab, diced tomatoes, onions, celery (apio), chiles serranos, chives, lime juice, and a light mayonnaise / yogurt dressing. Muy sencilla y muy deliciosa.
Normally we will eat this kind of salad on a tostada, but since we were watching calories, we just ate it on salad plates accompanied by a glass of cold white wine. For dessert we had some fresh pineapple. This makes a perfect meal for a warm day, so our calculations were off a little, but we still enjoyed it a lot.
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