A Simple & Fresh Peach Avocado Salsa for Summer

Lauren Dirkschneider July 26, 2018 Avocado, Dinner, Lunch, Peaches, Recipe, Salsa, Snack, Summer Recipe

This peach avocado salsa is such an easy recipe, and it uses a lot of fresh summer produce that you can purchase locally (even the peaches)! I use mine to use on top of tacos and fajitas- this time I used it for fish tacos, but it is also great with steak or chicken fajitas. The avocado in it makes it a little more hearty and filling than a normal salsa.

Featured Event

This peach avocado salsa would also make a great snack when eaten with chips. If this is how you would like to use it, I would recommend dicing the ingredients smaller than what I did in the photos to make it easier to scoop. Enjoy!

Peach Avocado Salsa

Serves: 4
Time: 30 minutes

Ingredients:

1 medium peach, peeled and diced
1 avocado, diced
1 tomato, diced
½ jalapeno, minced
2 cloves garlic, minced,
¼ cup cilantro, roughly chopped
Juice of 1 lime
¼ tsp Salt + more to taste
¼ tsp pepper

Directions:

Mix all ingredients together in a bowl.
Taste for seasoning- add more salt if needed.
Let rest for at least 30 minutes before serving, ideally longer.

Featured Event

Lauren Dirkschneider

Lauren is a born and raised Minnesotan, currently living in Nebraska. She has been a lifelong athlete who picked up running during grad school, and hasn't looked back since! When she is not running you will find her in the kitchen making some amazing food, kayaking, knitting, or checking out local breweries.

Dinner, Eat/

An Easy Jambalaya Recipe for Runners

I love the taste of jambalaya and the dish has a ton of potential to fit nicely into a runner’s diet. There’s a lovely saute of vegetables, a spicy kick, and usually some form of protein (smoked andouille sausage, shrimp, and/or chicken). The sauce is then cooked together with white rice which allows the rice to soak up the delicious stock and absorb in the flavor.

My runner-friendly updates to this recipe include adding more (nontraditional) vegetables and cooking the rice separately. Cooking the rice separately sacrifices some flavor but it allows you to easily make a healthier brown rice or quinoa substitution without adjusting the amount of liquid or the cooking temperature. It will also allow you to get this recipe on the table quicker since you can cook the brown rice and the sauce at the same time.

Dinner, Eat/

Pumpkin Alfredo Pasta with Crispy Bacon and Sage

It’s that wonderful time of year again! After suffering through all of the hot summer miles, runners everywhere are crushing their fall goal races, followed by enjoying the relief that comes with cooler temperatures and reduced mileage. Part of my personal post-marathon recovery always includes indulging in the things that I try to limit during training. This means comfort food, more social events, and the ability to enjoy a glass of wine on a Friday night (no long run in the morning)!
I created this Pumpkin Alfredo Pasta with Crispy Bacon and Sage recipe as part of my annual attempt to embrace pumpkin. If you love pumpkin but are getting sick of sweet desserts, this is for you!

Eat, Run/

My First Postpartum Run was with Shalane Flanagan

In August, professional runner Shalane Flanagan announced to the world that she was running the NYC Marathon in 2018 and she launched her second cookbook, Run Fast. Cook Fast. Eat Slow which she co-wrote with her friend and natural foods chef, Elyse Kopecky the same day. At the time, I was just over six weeks postpartum, and I was very slow. Still, my husband and I jumped at the chance to celebrate the launch of their new cookbook at a local event. When one of us had the option to run in a “Fun Run” with Shalane and Elyse, he and I both knew that this was my “race” to run, and he cheered me on with our infant daughter strapped to him in the Ergo baby. As I watched Shalane fight for 3rd place in last weekend’s New York City Marathon, I found myself reflecting on that August “fun run” and what it meant to me.