Once your boat has been anchored or moored, fun is the focus. Start serving the drinks and passing the colourful salsa and relax. The beauty of this picnic is that the work has been done ahead of time.
When the salsa has been devoured, take the BLT and roasted-turkey-pesto wraps out of the cooler and put them on a serving platter. Take the lid off the portable bowl of quinoa salad, put out the serving utensils, forks, plates and napkins and let everyone help themselves. When it’s time for dessert, just open up the tin of mocha brownies and soar into bliss.
Seasonal Veggie Salsa
BLT Wraps with Tahini Sauce
Roasted Turkey-Pesto Wraps
Red Quinoa Salad
Seasonal Veggie Salsa – Serves 8
2 large Bermuda tomatoes, seeded and diced small
1 yellow bell pepper, seeded and diced small
1 cup corn kernels, cut from 1 ear Bermuda corn
1 small jalapeno chili, seeded and finely chopped
1 tbsp. fresh cilantro, finely chopped
1 tbsp. fresh parsley, finely chopped
2 tbsp. lime juice
Salt and freshly ground pepper to taste
1 avocado, pitted, peeled and diced small
Combine everything except avocado in a transportable bowl. To avoid avocado decimation, gently fold it in just before covering salsa with firmly fitting lid. Refrigerate at least two hours before packing into cooler. Keep chilled until ready to serve. Blue or white corn chips are perfect for dipping.