Tomato, Cucumber, Onion and Mint Salad

IMG_3224We like to have delicious light lunches that are not sandwiches and don’t have to include meat, cheese, or bread.  Recently I saw a similar version of this salad  that Paula Deen recommended. It is a refreshing departure from one based on lettuce or other greens. It is too late in the season for our garden to provide the tomatoes and cucumbers, but we have more than enough mint and parsley!  This works well with a triangle of pita bread, or as a side if we use it for dinner with grilled meats or fish. Try this with chopped basil and some mozarella balls for an entirely different but tasty salad..

Tomato, Cucumber,, Onion, and Mint Salad

2 Roma tomatoes, chopped

2 cucumbers, peeled and chopped

1/2 red onion, sliced thin

1/4 cup (or more to taste) fresh mint leaves, chopped

1/4 cup white wine vinegar

1/4 cup olive oil

1 Tablespoon chopped Parsley

salt and pepper to taste

Combine tomato, cucumber, onion, and mint in salad bowl.  In liquid measuring cup, whisk together oil, vinegar, parsley, salt, and pepper.  Pour over vegetables and mint and toss. Refrigerate at least an hour before serving.

Melon, Mango, and Mint Smoothie

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Summer means cold watermelon slices in Texas – just one of the ways we try to beat the heat. Holiday get- togethers ,family gatherings, or simple suppers often include cantaloupe or watermelon as a side.  Cool, sweet, and juicy, there is no better way to eat melons than sliced and eaten fresh.  Some like to add a dash of salt.  We love a squeeze of lime juice.

Often, there are a few slices of melon leftover which are fine stored in the refrigerator for a quick, cool snack.  We also like to use melon in smoothies, so I thought I would post a simple recipe for a wonderful summertime breakfast smoothie.

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Melon, Mango, and Mint Smoothie

1 cup Greek yogurt

1 mango, seeded and scooped out

1 cup (or more) seeded watermelon pieces, or substitute any melon

1 sprig of mint, leaves stripped

1 Tablespoon honey

juice of 1/2 lime

Place all ingredients in blender jar and pulse until smooth.  Pour into a pretty glass and garnish with a thin slice of melon.

 

 

 

Summer Smoothies

Mango is my favorite tropical fruit.  We particularly like the small sweet Adolfo mango, also known as Champagne Mango.  I stand the mango up on its stem end, carefully slice down each side of the large seed, then, holding a mango half in my palm, make crisscross diagonal cuts.  Then I turn the half inside out so that the bite size pieces can be scooped off with a spoon. For fruit plates, I sometimes leave the half just as it is i the photo, for each person to scoop for themselves.

When we lived in Indonesia, we had a mango tree in our back yard.  I made pies with them, very much like peach pie.

I like them plain, but also use them in salsa, sauces, and smoothies.  Summer is upon us here on the Texas Gulf Coast, so a mango smoothie is a wonderfully cool, refreshing breakfast.  This week I made them with some mint, kiwi, and blueberries added.  Yum!

Summer Smoothies

1 cup Greek Yogurt, plain

2 mangos, pitted, peeled and cubed

2 kiwi

1/2 cup blueberries

1 sprig of mint leaves, plus extra for garnish

Mix all ingredients in blender, adding a few ice cubes for extra chill.  Pour into 2 tall glasses, garnish with mint and peach or mango slice.