So, I have been a tad negligent with this blog, but at the strong behest/ slight heckling of friends and family, plus the free time summer brings the student, I am giving it another shot.
I love salsas, you can make them from any fruit and/or veggie combination you have laying around, and chunky cruda type salsas are so versatile!! They can be used as dips with chips and veggies, thrown on burgers and sammies, or used as both dressing and add-ins for salads. With the onset of spring, I have been going fruit crazy, and looked in my fridge to find an array of partially cut items all needing some use. So what to do with some slices of watermelon and cantaloupe, half a red onion, the scraggly remains of some basil and cilantro, and two incredibly ripe mangoes? Salsa!! So, to follow is my new recipe for mango-melon salsa!
2 ripe mangoes, small diced
1 medium cucumber, peeled and small diced
1 cup cantaloupe, small diced
2 cups seedless watermelon, small diced
1/2 red onion, small diced
juice of 2 limes
juice of 2 naval oranges
2 tablespoons mango (or any fruit) infused vinegar
1 teaspoon avocado or grapeseed oil
1 teaspoon agave
1/8 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
pinch of cumin
Combine first 5 ingredients in bowl. In blender or food processor (or in a sealed cup you can shake!) combine remaining ingredients. Pour dressing over fruits and onions and marinate in fridge at least an hour.
Now, to take this a step further, here is an idea for pan seared scallops over fresh spinach topped with this awesome salsa you just made!
Such a simple way to make such a pretty meal!!
For the scallop rub combine the following:
pinch of cumin
pinch of cayenne
pinch of sweet pimenton
pinch of garlic powder
Blend and rub on flat ends of scallops. Heat pan over medium-high heat. Dab grapeseed oil on paper towel and coat pan. Sear scallops in pan, about 3 minutes per side. Toss spinach (or arugula, mixed greens, boston bibb, your choice!) in mango infused vinegar (or and fruit infused, plain white wine, apple cider, or just nothing, your call!). Top greens with two jumbo scallops per serving and a quarter cups of salsa, along with a quarter avocado sliced per serving. Enjoy!!

