Today was absolutely gorgeous here in Minnesota-- it felt like the perfect summer day. One of those days where time is slow, and everything you do feels like such a luxury. Went on a nice run, spent a good hour at the farmer's market, planted some herbs, enjoyed some time outside with friends, had a long lazy dinner al fresco... Heck, even the two hours I spent in the completely empty, quiet laboratory and the time spent folding laundry felt delicious.
It's slow, warm days like these that make me crave light, cooling foods. With all the goodies I picked up at the farmer's market, plus some perfect avocados from Trader Joe's, I threw together this salsa recipe that I had been eying. It's almost more of a salad than a salsa, but it deserves a chip as a vehicle for consumption.
So put your feet up, sip some lemonade, and chow down. It's summertime-- and the living should be easy.
Avocado, Cucumber, and Mushroom Salsa
Adapted from Bon Appetit
1/2 cup fresh cilantro, chopped
6 garlic cloves, minced
2 jalapenos, minced
2 English hothouse cucumbers, chopped
2 tsp kosher salt
1 tsp sugar
2 avocados, cubed
8 oz mushrooms, sliced and cleaned
2 tbsp lime juice
2 tbsp olive oil
1/4 cup fresh basil leaves, torn
2 cups grape tomatoes, halved
Place cilantro, garlic, and jalapenos into a freezer bag. Pound with a rolling pin until well mashed. Add cucumbers, salt, and sugar; mix in bag, and allow to macerate at room temperature for 30 minutes. Empty bag into a bowl; mix in all other ingredients until combined. Serve with chips.
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