Anyway, instead of writing a pattern, I thought I'd share something un-knitty today. It's an absolutely gorgeous day here in Central Illinois - the sun it out, the temperature is in the high 70s and the birds are singing. It's the kind of summer day you think of when you think of summer. And when I think of summer, I think of eating lots and lots of fresh foods. Today I made up a batch of the summer lunch that is my absolute favorite: Avocado, Mango & Shrimp Salsa.
If you want a nice dose of healthy fat as well as a whole lot of other nutrients that your body will say "thank you" for, here's the recipe, my friend! PS: use this recipe as a loose guide...I don't measure anything when I make it, so none of these measurements are set in stone. Likewise, if I start shopping up my avocados and one of them is rotten, I just make the recipe with 3 instead of 4. It's really, really adaptable!
Avocado Mango Shrimp Salsa
4 avocados, diced
2 mangoes, diced (the recipe pictured only had one mango because when I peeled the second one it just
15 fully-cooked frozen shrimp, run them under water in a colander for about 5 minutes until thawed, then
1 tsp minced garlic
1/4 c chopped cilantro leaves
4 green onions, chopped (just the white parts)
a few squirts of Frank's Red Hot Sauce
1/2 tsp salt
3 Tbsp fresh lime juice
All you do is prepare all the ingredients then mix them up in a bowl. I like to serve it on top of a hand full of crushed tortilla chips, but it's a great side dish for a fish entree, too. To store it (and not have the avocados turn mushy & brown) pack it tightly into a bowl that isn't much bigger than the amount of leftover salsa you have, making sure you can't see air bubbles in the salsa (clear glass bowls work great because of this). Once you have it packed in there, place a sheet of plastic wrap over the top of the salsa, and press it lightly onto the surface (again, you're just getting rid of the air). Then, put the lid on and pop it into the fridge.
A little time saver for this recipe is every 3rd or 4th time you make it, just wash & pluck the leaves off the entire bunch of cilantro that you had to buy. Use 1/4 cup of the chopped leaves for this recipe, then freeze the remainder of the leaves in a tupperware container for use in future recipes.
What's your favorite go-to lunch in the summer? I have a pasta salad with tomatoes, black olives, corn & a vinaigrette dressing that I love, too, and I pretty much alternate between those two homemade things and lunch at Panera or Qdoba when I get sick of cooking!