Seafood Avocado Salad 

It's that time of year. We're all feeling it. If we see one more dirty snowpile, one more pair of salt encrusted snow boots or one more sidewalk to shovel, we'll go insane and smash the snow shovel into little pieces.

Don't do it! I have a tasty alternative.

Close your blinds, turn up the thermostat for one hour and put on some shorts...or not if you look into the mirror to find that your pasty white trunks are whiter than the snowdrifts in your driveway and the lack of sunshine is causing you to look like Gollum from Lord of the Rings and then you might snap and they'd find you in the kitchen cupboards mumbling about blizzards and the sunlight burning your eyes...not that I speak from experience. Anyhoo, go into the kitchen to make this summery tasting salad. You'll feel better, I promise.

Seafood Avocado Salad

• 1 lb. seafood (I used surimi here but shrimp, crab, or any firm fish will work well)
• 2 avocados, peeled and cubed
• 2 tomatoes, cubed
• 4-6 green onions, minced
• Juice of 1 lime
• 1 tablespoon canola or avocado oil (A neutral tasting oil is best here)
• A handful of fresh cilantro, chopped
• A pinch of salt and fresh pepper

Mix them together. Eat.

If you're planning to make this ahead of time, coat all the ingredients thoroughly with the lime juice as the avocado will turn brown without the lime juice. Cover with plastic wrap right on top of the salad to help prevent oxygen from getting to your lovely little avocado bits.

This salad is really delicious on a bed of lettuce or rolled in a tortilla.
Now close your eyes and count the days until summer.