Risoni Summer Salad

Our 700 lb shipment that we had sent from Madison before we left in March finally arrived in Brisbane and so we have spent the past few days sorting through everything, doing laundry and dishes, and trying to find a home for everything on the boat.  It took us three trips on a very loaded down dinghy to get it all onto the boat and we probably still have one more trip to go!

We are still recovering from our electricity deficiency last weekend but are close to getting back to normal. The hardest thing to recover was the temperature in fridge. It’s much easier to maintain the temperature day to day then it is to bring it back down in one big go. As it is we only run the fridge during the day when we have both solar and wind power to supplement the juice it sucks down. For now (at anchor) it is our biggest drain on power, combined with our anchor light which runs overnight. We have plans to switch the anchor light over to LED but that involves me climbing up the mast to retrieve the bulbs that are up there. It has been quite windy recently so my willingness for this task has waned! It will have to happen soon enough though as once we make  the switch it will use negligable power.

We had some leftover risoni sitting in the fridge that needed to be eaten and that made this recipe so simple! I had to add some red onion for some crunch and colour. The salad can be served on its own as a side dish or on top of your favourite leafy green (as we did) for a meal! 

Risoni Summer Salad

4 cups risoni, cooked

1 tbsp pesto

1 cucumber, diced

½ small red onion, finely diced

2 small avocados, cubed

salt and pepper, to taste

Mix ingredients together, drizzle with extra-virgin olive oil and enjoy! This salad is best served chilled.