My dislike of vegetables even extends to salsa.
I remember as a child dipping a chip into salsa and letting all the veggie pieces slide back into the bowl, then inevitably eating a chip drenched in salsa “juice.”
Not much has changed — I still don’t like chunks in salsa. The only difference now is that I’m often a few margaritas in when I scoop, which somehow makes the chunks more tolerable.
Any chance I get, I’ll swap vegetables for fruit.
Let’s be honest — no one else thinks bacon counts as a vegetable substitute.
Sweet and savory is a daily must for me. Ideally it wouldn’t involve veggies, but I’d rather not replace my wardrobe — I need too many new shoes.
Another reason I love this salsa?
It’s pink.
Give me sparkles, glitter and a crown — anything glitzy catches my eye. I’ll admit I sometimes daydream about unlikely celebrity pairings.
Fresh Watermelon Salsa
1/2 cup chopped watermelon
1/4 cup chopped tomato
2 tablespoons chopped red onion
1 tablespoon chopped jalapeño
1 tablespoon chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Combine all ingredients and season with salt and pepper. Serve with tortilla chips and cinnamon-sugar pita chips for a sweet-and-salty contrast.
The real issue with vegetables, in my view, is their color. If only they were pink, I might actually eat them.
And no — tomatoes, radishes or beets don’t count. Because I said so.
Check out How Sweet It Is on Whirl Magazine.