We’re getting ready for a holiday weekend, with Memorial Day on Monday. We’ll also have an Update for you on Monday evening so be on the lookout for that. (Want to know what’s going up? Madelinetosh DK, Atenti Overnighter Bags, Into the Whirled Pakokku, Shibui Linen, and Rowan’s new sock yarn. Also, bead and needle re-stocks. Check back on Monday night! For those of you doing Camp Loopy with us this summer, we added in the camp t-shirts this week.
Here’s a great recipe that my dear friend Monica shared on her blog, The Yummy Life. I made this this week and it was delicious. I used it in a salad – lettuce, grilled chicken, and this salsa on top. (Trying to replicate Qdoba’s Mango Chicken Salad, which I love.) It would also be a great salsa on top of burgers, grilled fish or chicken, or as a side dish with chips.
Mango Cucumber Salsa from The Yummy Life
1 1/3 cups chopped mango (2-3 mangoes)
1/2 cup chopped cucumber (peeled for regular cucumbers, or unpeeled if using a Persian cucumber)
1/4 cup chopped red onion
1-2 Tbl. diced jalapeños (for less heat, remove seeds and membrane. I did!)
1 minced garlic clove
1/3 cup roughly chopped fresh cilantro (mint or parsley may also be substituted. I used the cilantro.)
1 Tbl. lime juice (from approx. 1/2 lime)
Salt and pepper to taste
Mix and serve. You can also chill it for several hours, but be sure to drain any accumulated liquid before serving.