For a change I can’t complain about the British weather. It’s been ultra warm this past week and we’ve been enjoying the sunshine every day in the park and garden. I felt it was time for a change and decided to get all my hair, which almost reached my waist, chopped off today.
Ah, what a relief! And how pampered I feel! After living in the UK for five years I decided to visit my first British hair salon. My experience exceeded all expectations. All the staff were cordial and for the first time ever the stylist asked me what I wanted by showing me a book full of photos of different hair styles. I sat on a posh massage chair while getting my hair washed and on top of that received a head massage too. By the time it was done I really, really, really didn’t want to remove my buttocks from the chair. Unfortunately, glue was not at hand and there was no excuse but to get up. (Hubby, take note, I want a massage chair for Christmas. ) After tonnes of chopping, snipping and other doodad there was enough hair on the floor to knit a jumper with. No one tried to hard sell any products, which always leaves me feeling uncomfortable. I left with a goodie bag full of choccies and other prezzies. For £30 I’m quite happy with the service and would definitely recommend Ellis’ Hair to anyone who lives in the Essex area.
Feeling like a princess means eating like one too and what better way to celebrate summer than with this very cool yet very easy salad? Divine, I tell you, divine!
P.S. I still have to get around to taking photos but I’ll post one soon.
Crab & Melon Salad
Preparation: 15 mins – Cooking: None
Weight Watchers Points Per Serving: 2½ as a starter, 5 as a main meal
- 500g (1lb) honeydew or canteloupe melons
- 200g (½lb) white crab meat
- 37.5ml (2½ tbsp) mayonnaise
- 37.5ml (2½ tbsp) yogurt
- ½ scallion, finely chopped (optional)
- 1.25ml (¼ tsp) cayenne pepper(optional)
- fresh coriander (optional)
- Halve the melons and remove the seeds. Cut into thin slices and remove the rind. If you have a melon baller you can use that instead.
- Pick over the crab meat very carefully, removing any bits of shell or cartilage. Leave the pieces of crab meat as large as possible.
- In a bowl, combine all the other ingredients except the melon. Mix well. Fold the crab meat into this dressing.
- Arrange the melon pieces on individual serving plates and place a mound of dressed crab meat on each plate.
- Garnish each salad with fresh coriander sprigs.
You can squeeze a bit of lemon juice over the crab if you prefer.
If you can’t get hold of fresh crab, I made use of John West’s tinned crab.