We officially kicked off summer last week. Slower mornings, later evenings. Suppers by the pool. It’s all dreamy. . . except for my people are particularly needy when it comes to food. Last Friday, I fed eleven children at some point during the day. That’s a lot of watermelon, lemonade, and chips & dip.
The boys headed to the coast to for a bit o fishin’ this week leaving us four girls to manage somehow. It’s bare basics for supper this week. Like eat Blue Bell ice cream straight from the container(s) around the counter kind of week. Last night I looked in the dishwasher and spied empty racks except for four spoons and a coffee mug. I should have documented the moment on instagram!
For the record, our current summer Blue Bell flavors are (in no preferential order): Dos Amigos, Orange Swirl, Krazy Kookie Dough, Southern Blackberry Cobbler, and Butter Crunch. We take our Blue Bell seriously.
However, since we can’t, well we could but shouldn’t, live on ice cream alone, this simple summer salsa is a perfect light supper or easy appetizer. Mango & Avocado Salsa is delicious! Almost as good as Blue Bell ice cream.
- 1 mango, cubed
- 1 avocado, cubed
- ¼ cup roasted red pepper, sliced
- 1 tablespoon jalapeño, diced
- 1 tablespoon fresh cilantro, chopped
- 1 green onion, chopped
- ½ lime, juice
- Gently toss all ingredients together. Squeeze lime juice over the salsa. Stir and sprinkle with pepitas! Serve in chilled glasses with cocktail shrimp.
Have you ever tried a mango and avocado combo? Let me know what you think.