Hello!
How are you on this lovely June day?
Wait — a June summer day! It’s officially summer: bring out the tequila, bikinis and tiki torches. Throw a party and invite me — I’ll bring the margarita supplies.
Since it’s summer, there are two things you need to do today. Both are simple, seasonal and absolutely worth it.
First: make a refreshing rum-lime drink. Grab a cup with a lid and add fresh lime juice and a clear rum — I like coconut-flavored rum, but use what you enjoy. Add ice, shake or stir to combine. In another glass, muddle some mint leaves with a little sugar or a splash of simple syrup. If you don’t have a muddler, a sturdy spoon handle or similar tool works fine.
Muddle the mint gently, add a few ice cubes, then pour the rum-and-lime mixture over the mint. Rim the glass with sugar if you like. Drink it on a sunny porch with a friend and salty chips, or curl up inside with your favorite show — both are valid summer moments.
Yes, this probably makes a messy mojito, but that’s part of the fun. Lime, rum and mint in a drinkable glass — happiness. Summer is finally here: swimming, fireworks, grills and yes, mosquitoes.
The second must-do: chop fresh fruit and toss it with creamy avocado to make a vibrant fruit salad. It may sound unusual, but avocado adds a rich, silky contrast to sweet summer fruit. Finish the salad with a drizzle of lime and honey and a sprinkle of fresh mint — it’s bright, balanced and delicious. This is essentially the salad version of a mojito, and it even works for breakfast.
Avocado Lime Fruit Salad
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Ingredients
- 3/4 cup fresh blueberries
- 6 large strawberries, quartered or halved
- 3 peaches, sliced
- 2 small avocados, peeled, pitted and chopped
- 2 small bananas, sliced
- juice of 3 limes
- 1 1/2 tablespoons honey
- tiny pinch of salt
- a bunch of fresh mint, some chopped and other leaves left whole for garnish
Instructions
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In a large bowl, whisk together lime juice, honey, a pinch of salt and a bit of chopped mint. Add strawberries, blueberries and peaches and toss to coat. You can prepare the salad ahead to chill in the fridge at this point. Right before serving, chop the bananas and avocados, fold them in gently so they don’t mash, and toss to coat in the lime mixture. Garnish with extra mint leaves and serve immediately.
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Why can’t all salads be like this?