Monday, March 25, 2013

Mango Salsa - On Everything!

Did you have a good weekend? We sure did. 

Mr. S turned the big 3-0 a few days ago, and this was our chosen weekend to celebrate. We drove up north of San Fran to Point Reyes, this ridiculous state/national park. 

There were gorgeous overlooks - perfect for picnic-ing.

We drove down to one of the beaches and walked along admiring the cliffs. The whole area is pretty close to the San Andreas Fault - and the cliffs kept shedding small rocky bits. 

Needless to say, I admired them from the beach side. No intention of getting myself pummeled by pebbles. 

Then we went to a sandier beach. It had humongous waves. And a super studly beach dude. He came home with ME.

It was a beautiful weekend, and we had a lovely relaxing time. Hopefully you found a moment to breathe at some point too!

It always makes Mondays much more agreeable when you've had a chance to clear your head. 

So, needless to say, when we came home on Sunday afternoon we had little desire to prepare a 6 course meal. 

No siree bob.

But Mr. S had a plan. A delicious, tasty plan.

All these ingredients - avocado, cucumber, jalapeno pepper, cilantro, mango, red onion, and salt....

 ...wound up making the most delightful salsa. 

Which he piled on a salad with shrimp. 

And I used to create shrimp lettuce wraps. Because too much lettuce was obscuring my salsa. And you best not obscure my salsa!

But seriously - put this on chicken. A pork chop. A beef skirt steak cooked fajita-style. Over black beans and rice. A mountain of chips. On a fork aimed at your mouth. 

Whatever you've got handy, you know? You need this in your life. And if you make it an hour or so ahead of time and let the ingredients get to know each other.... well. 

If you find yourself standing in the kitchen eating this stuff by the spoonful, just remember that it's fruits and veggies. So you can eat the whole bowl and not feel a twinge of guilt. 

You're welcome. Bring on swimsuit season.

Mango Salsa
Created by Mr. S

1 jalapeno pepper, diced (or more or less as you like it)
1/2 cucumber, de-seeded
1/4 red onion
1 mango
1-2 tbsp cilantro
1 avocado
1/2 tsp salt

Chop the mango, cucumber, red onion, and avocado into similar sized small pieces. If you want to take the raw bite out of the red onion, rinse it under water prior to tossing in the bowl. Mix the chopped bits together with the diced jalapeno and chopped cilantro. Toss in the salt and stir till combined. Cover with plastic wrap and refrigerate until ready to eat. 

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