My lucky-duck husband is in Washington D.C. this week for work. Jealous!
I guess I can’t complain since I am leaving him (in 18 days!!!) to go to Europe for two weeks.
So, we have a lot of missing each other coming in the next month, but I do think distance makes the heart grow stronger. Plus, everyone needs a little break once in a while. It’s nice to not worry about taking care of someone else or having them take care of you for a few days. It’s rare to have time all by yourself and I try to take advantage of every minute.
I do this by watching Sex and the City reruns, sleeping with my puppy, staying up late (*gasp* until 10:30), and eating chips and salsa for dinner.
No worries. This healthy salsa is chock full of all sorts of fruits and veggies making it an acceptable meal replacement if you ask me.
You might not want to make a meal of salsa like me, but it would make a great addition to a Cinco de Mayo spread or a summer picnic.
Everything But the Kitchen Sink Salsa
Makes a large bowl (could definitely feed 8 people)
Note: The idea for this recipe was inspired by a family friend. Look at all those ingredients! I thought about calling this “Eat the Rainbow Salsa”, but couldn’t stop thinking of Skittles. The recipe is very “loose” in that you can be very liberal with the proportions. For example, if you really like mango, you can add more. If not, add less (this goes for all the ingredients). I really recommend the Red Quinoa and Flaxseed Tortilla Chips (pictured above) from Central Market, if you live in Texas. This would also be great with grilled chicken, fish, or shrimp.
1 large mango, peeled and diced
1/2 a red onion, diced
6 strawberries, stems removed, diced
3 kiwi, peeled and diced
3 roma tomatoes, seeded and diced
1/2 a bell pepper (preferably orange), seeded and diced
2 tablespoons jalepeno, seeded and minced fine (optional)
Small pinch of salt
1/4 cup cilantro, chopped
The juice from 2 limes (use more or less depending on your preference)
Mix all ingredients in a large bowl and serve. Can be stored in refrigerator for three days.