Fiesta Salad

If you have ever hosted dinner and served Mexican food, you might have found yourself in the same predicament as I usually get in; what kind of veggie side dish do I serve?? There’s corn and there are beans, but I’m always a little perplexed what else to include.

I’m here to solve our problems! I give you – Fiesta Salad!!

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I came across this recipe and I’ve made it my own with a few additions…not only is it delicious, it’s gorgeous!! I’m dying waiting for my tomatoes to grow so I can do the homegrown version.

Here’s how to whip it up:

1 English cucumber with stripes of skin peeled off and then quartered.

1 pint of multicolored cherry tomatoes, halved or quartered depending on size (you want the cucumber and tomatoes about the same sizes).

1 quarter of a shallot, diced – red onion works too, the shallot is just a more delicate onion flavor.

Splash of olive oil.

Lime juice, salt and pepper to taste.

Mix it all up and voila! Instant pretty and it’s delicious too. I also like to use balsamic vinegar instead of the citrus juice. The sweet acidity makes it oh so delicious. But, it does darken it a little so don’t put it on until right before you serve it.

Buen Provecho!

Kiddo Know it Alls

This is the conversation Auggie and I had walking into the bathroom at the doctor’s office today:

AW: waving his hand in front of the light sensor: “IIIIII. AAAAMMMM. A genius! See? I made the yight (light) turn on. I knew you had to wave your hand in front of it. Genius.”

Me: “You know your shorts are on backwards, right?”

AW: “Uuuuuhhh…yeah. I did know dat.  I like dem dat way. Genius!”

Me: palm to forehead

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