A month straight of Oregon rain really starts to get depressing after a while. I actually love the rain (as long as I’m not stuck walking in it!), a good thing considering where I live. I can’t stand hot weather, and the more rain I see, the longer I get to avoid hot, sweaty, sleepless nights. But, after a dreary May filled with windstorms and flooding, the sun finally burned through the clouds and even I rejoiced. I ignored the pile of soaked socks in the laundry basket and skipped past the sink of dirty dishes. I could not stay inside on such a lovely day. No, today needed celebration, sun and food. Time for a picnic. The refrigerator still bulged with leftovers from the Mexican fiesta we threw for my boyfriend’s family, so I decided on a menu not involving the traditional sandwiches and salads. I grabbed as many ingredients from the refrigerator as I could, and chopped them up into a couple different salsas. A bag of organic corn chips, a couple of bottles of water, and a picnic table next to the river completed the meal. We feasted on avocado pico de gallo, mango-radish salsa, tomato-cucumber salad, and slices of juicy mango. Yes, my boyfriend asked for meat as I pulled the food from the cooler, but as he polished off the last salsa-topped chip, he admitted he did not even have room for a chicken wing. The sun continued to shine as we walked along the river and as I took some time to photograph the nature around me. A wonderful day, a wonderful meal, and a small dent in the products in the refrigerator. A very productive and mood-lifting day!
Avocado Pico de Gallo
Yields about 3 cups
1 avocado, peeled and small diced
4 roma tomatoes, cored and small diced
1/4 cup minced red onion
1/2 jalapeño, seeded, stemmed and minced
2 Tbsp minced cilantro
1 tsp olive oil
Juice of 1 lime
Sea salt and black pepper to taste
Combine all ingredients and serve immediately.
Mango-Radish Salsa
1 mango, peeled, and small diced
4 large radishes, stemmed and small diced
2 Tbsp minced red onion
2 tsp minced cilantro
1/2 jalapeño, minced
1/2 tsp olive oil
Juice of 1 lime
Sea salt and black pepper, to taste
Combine all ingredients and serve immediately.
I added 1 diced roma tomato to this when I made it, but I prefer it without. I just needed to use up some tomatoes fast!
What Am I Eating? 