#2,810: Thai Chicken Salad

We have a disagreement at school during lunch about which is better canned shredded chicken or fresh shredded chicken.  I am the minority of that vote who greatly prefer canned chicken over fresh chicken.  So in the recipe photo above (which I was making just for myself, I used canned chicken.  The salad was delicious and I decided to make it again for some friends, but this time I figured I'd actually cook and shred fresh chicken and add that into the salad.  Although I will deny saying this to my friends, the fresh shredded chicken was actually quite good!  The dressing in this salad is tangy, a bit sweet, and yet a tiny bit spicy.  I like it.  (In my head I said that last sentence with a weird, definitive accent, so please try to read it that way! 🤣).  I strongly recommend this salad...it was THAT good.  

2 chicken breasts, cooked & shredded

2 cups red cabbage, chopped

1 bell pepper, diced

1/2 cup peanuts, roasted & unsalted

1/2 cup cilantro, chopped

1/4 cup green onion, chopped

1 cup Greek yogurt, plain

2 tbsp maple syrup

3 tbsp rice vinegar

3/4 tsp salt

1/2 tsp red pepper flakes

Instructions

In a large bowl, add all ingredients listed in the order above and mix with spatula until well combined.

Store: Refrigerate in an airtight container for up to 5 days.

#2,648: Bacon Ranch Zucchini Pasta Bowls

I know it's kind of hard to see the zucchini noodles under all these yummy toppings, but it's there!  This recipe was supposed to have shredded carrots, but I was out of carrots, so I added some bell pepper, tomatoes, and cucumbers from my garden instead.  And red onion.  I love red onion in my salad!  I wasn't totally sure about this one because I don't love zucchini noodles...but the next thing I knew, the bowl was gone, so I must have enjoyed it more than I thought.  LOL I guess I better put zucchini on my grocery list again. 

2 medium zucchinis

3 pieces of cooked bacon, chopped

1/2 cup shredded carrots (I omitted)

1 small can black sliced olives, drained

1/2 cup ranch (that's A LOT!  I did not need nearly that much!)

2 tbsp fresh parsley

1 tbsp olive oil or coconut oil

1 tsp sea salt
I also added some diced bell pepper, cucumber, red onion, and tomatoes. 

Spiralize the zucchinis with a spiralizer.  Add the cooking oil to a pan and set to medium/low heat.  Cook the zucchini noodles for 2-3 minutes or until just barely soft.   Remove the zucchini noodles and drain off any excess water (I didn't have any extra!) 
Place the noodles in a large bowl and add in the bacon, olives, and carrots.  Stir in the ranch dressing and top with fresh parsley and sea salt.

#2,641: Cowboy Caviar

I love cowboy caviar!  I love how how you can open up some cans of beans and corn and just add some fresh veggies and you've got a great appetizer or salad on your hands.  If you omit the avocado and add it on top of your serving this will last a lot longer.  If you add it to the dish and combine it throughout your avocado is going to start turning brown and getting mushy.  I ate this scooped up with tortilla chips, as a side dish/salad, and in my tacos.  This is super versatile to whatever your mood is!  

1 (15 oz.) can black beans drained & rinsed

1 c. corn kernels 

1/2 c. diced sweet onion

1 bell pepper, diced

2 tomatoes, chopped

1 avocado, cubed

1/4 c. chopped cilantro (optional)
I also added a jalapeno, chopped

1/4 c. olive oil

2 T. red wine vinegar

1 lime, juiced

Wash and prepare all vegetables and combine in a large bowl. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Pour over the salad and gently stir to combine.

Cover and refrigerate at least one hour, or up to 24 hours (add the avocado right before serving).  This also needs salt, so make sure do add it in! 

#2,711: Cheeseburger in a Bowl

I had leftover burgers from dinner with my inlaws last night, so I decided to grab some lettuce from my garden to make these cheeseburgers in a bowl.  I had some leftover grilled onions and chopped tomatoes, so besides whipping together the dressing (easy), and cutting up some cucumbers (also easy), I had this meal thrown together in about 5 minutes.  The recipe below is for four servings, so I just used a little bit of everything to make one serving for myself for lunch.  It was really good!  I even crushed up a few potato chips (towards the end) to add on top like the recipe suggests, and that was just as good because it gives it a nice crunch (like croutons would in a traditional salad).  I would definitely eat and make this "burger" meal again.

I add a lot more to my burgers though and throw in yellow mustard, Worcestershire sauce, diced onion, minced garlic, seasoned salt, and pepper.  But my mom literally only uses salt and pepper, so to each his own!  

1 pound lean ground beef (90% lean)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup reduced-fat ranch salad dressing

2 tablespoons ketchup

4 cups shredded lettuce

4 cups torn romaine

1 medium cucumber, finely chopped

1 medium tomato, finely chopped

1/2 cup chopped dill pickles (I used dill pickle relish)

1/4 cup finely chopped red onion

3/4 cup shredded cheddar cheese

Crushed potato chips, optional

DIRECTIONS

In a small bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.  Grill burgers, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°.

Meanwhile, whisk salad dressing and ketchup. In a large bowl, toss lettuces with half the dressing mixture; divide among four plates. 

Top with grilled burger, cucumber, tomato, pickles, onion, and cheese. Serve with remaining dressing. Top with potato chips if desired. Yield: 4 servings.

#2,710: Bean, Corn, and Tomato Salad

Mmmm....look at the freshness of that salad!  I found this recipe in a recent issue of Better Homes and Gardens and it just yelled summer, so I was excited to try it.  I didn't happen to have any chickpeas on hand, so I just used canellini beans instead.  Still good!  The basil is fresh from my garden...I have mint growing too, but it's chocolate mint so I figured I better just omit that ingredient.  

PS...this is also really good with some bacon as part of a BLT sandwich.  LOL.  I am obsessed with BLT's since I have lettuce growing in my garden.  So I figured I'd add some of this to my sandwich too.  Delish!  However, it does tend to fall off the bread, so some sort of roll would probably be better than the toasted wheat bread I'm currently eating it on.  

4 ears fresh corn
2 pints grape and/or cherry tomatoes
15 oz can chickpeas, rinsed and drained (I used canellini beans)
1 1/2 cups frozen shelled edamame, thawed
1/2 c finely chopped red onion
1/4 c olive oil
1/4 c cider vinegar
1 tsp honey
1/4 tsp black pepper
1/2 tsp salt
1/3 c torn fresh mint leaves (I omitted)
1/3 c torn fresh basil leaves

For salad:
Remove husks and silk from corn.  Cut kernels from cobs; place in a serving bowl.  Add tomatoes, chickpeas, edamame, and red onion. 

For dressing:
In a screw-top jar, combine olive oil, cider vinegar, honey, salt, and pepper.  Cover and shake well.  

Pour dressing over salad and toss.  Top with mint and basil.  

#2,707: Blueberry, Corn, and Feta Salad

I was a little scared to try this recipe because I am not a fan of fruit mixed with my veggies.  My mom "apparently" makes a great strawberry kiwi spinach salad, but I hate having those fruits in with my spinach.  I end up picking out all of the fruit and eating around it.  So when this recipe called for blueberries I figured I'd probably pick them out too.  But in order to really get a good feel for this recipe I decided to push past my initial reaction of avoiding them and gave it a real effort.  I'll admit, although I still prefer no fruit in my salad, this was really good.  The berries aren't overpowering and give this corn salad a tiny bit of sweetness.  The berries soften up a little bit too from the heat of the corn so you don't notice them as much as you'd think.  I would definitely eat (and make) this recipe again.  Oh, and although I like chives, I didn't have any on hand, so I just substituted green onion instead.  Still good!  

8 medium ears sweet corn

3 tablespoons olive oil

3 tablespoons white balsamic vinegar

1 tablespoon minced fresh chives, plus more for garnish (I used green onion)

3/4 teaspoon kosher salt

1/4 teaspoon pepper

1 cup fresh blueberries

1/2 cup crumbled feta cheese

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain.

Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl.

In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives if desired. Yield: 10 servings

#2,704: Mango-Edamame Asian Slaw

The recipe below is for an entire bag of coleslaw mix and an entire bottle of salad dressing.  Personally I think that is A LOT of salad dressing, for one bag of slaw, but I can't tell you if that was too much or not because I cannot find that specific dressing!  I went to 2 stores and finally gave up and got a bottle of Skinny Girl Poppyseed dressing instead and just used that.  I also only made one serving of this, so I just guessed at all of the amounts in my bowl to what looked good to me.  After I took this picture I decided to add some crushed up ramen noodles to it to give it more crunch...I highly recommend.  :)  This was a great salad and I look forward to eating it again!

1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix)

2 cups frozen edamame (shelled), thawed

2 mangos, chopped

1 small red onion, thinly sliced

1 cup sliced almonds, toasted

1/3 cup chopped fresh mint

1 bottle (8 oz.) KRAFT Mango Chipotle Vinaigrette Dressing (I couldn't find it at 2 stores so I gave up looking.  I used Poppyseed Salad Dressing instead). 

Combine all ingredients and serve.  

#2,000: Trader Joe's Inspired Mango, Jicima Coleslaw

I can't believe I'm posting our 2,000th recipe (although it could be more because I'm pretty sure I've misnumbered a few times!  Lol)  I whipped this recipe together after I had a salad similar to it at Trader Joes.  (Can someone PLEASE convince TJ's to come to our town?!?!).  I'm seriously contemplating a trip up there this weekend just to stock up on stuff I love.

Anyhow, this salad was super easy to make and really quite good.  The dressing I got was a little bit spicy so it gave it a lot of flavor.

The measurements for the ingredients are just estimates because I made a salad for 2 (2 servings, don't be fooled to think anyone else in my family ate this!) and just put as much in it that I knew I liked.

In a bowl combine:
1 1/2 cups of shredded coleslaw mix (no dressing, just the shredded cabbage and carrots)

1 mango cut into really thin pieces and strips (like REALLY thin...Trader Joes shredded theirs but mine was too soft to attempt that)
1/4 of a jicama shredded
handful of cilantro, chopped
1-2 green onions, sliced
Handful of toasted sliced almonds
2 tbsp Mango Chardonnay Vinaigrette (the brand I used was Marie, found in the produce section)

#1,990: Taco salad for a crowd

My family regularly eats Dorito taco salad at family gatherings, so I wanted something similar to it, but with a tiny twist.  I also needed something fairly large since I was making it for my daughter's first communion (and I wanted most of it done ahead of time so I could just throw it together).  When I came across this recipe I was excited to give it a try, and hoped that I would enjoy it as much as my mother-in-law's taco salad.  Here's the good news....it's delicious.  I loved it.  But I love "stuff" in my salads; the more the better!  I didn't say it was healthy though (Doritos, thousand island, and sugar will do that to a recipe), but it is very, very good.  The bad news....this will get soggy if you pour the dressing all over it so leftovers will not be salvageable.  I would certainly make this again though! 

1-1/2 pounds ground beef

2 envelopes taco seasoning, divided

1 medium head iceberg lettuce (I used iceberg and romaine)

1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed

2 pints grape tomatoes, halved

2 cans (16 ounces each) kidney beans, rinsed and drained (I used black beans)

3 cans (2-1/4 ounces each) sliced ripe olives, drained

1-1/2 cups shredded cheddar cheese

1 large sweet onion, chopped

2 cans (4 ounces each) chopped green chilies (I only used 1)

1-1/2 cups Thousand Island salad dressing

1-1/3 cups salsa

1/3 cup sugar

In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.

In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.

In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).

#1,875: Asian Chopped Salad with Sesame Vinaigrette

I love salads....I especially love a salad that I can some how prep ahead of time.  I made this salad in mason jars so it would stay fresh and I LOVED eating it for 2 days for my lunches.  I added a few ingredients to this to make it more to my liking, but as is would be good too (or with whatever your favorite salad toppings are).  This recipe goes well with just about any meat (especially if grilled).  Eh, this recipe goes well as a side to anything in my opinion!  :) 

1 head romaine

1 1/2 cups purple cabbage (I omitted out of laziness)

1 1/2 cups snow peas

3-4 green onions

1 cup shredded carrot

1 red bell pepper

1/2 cup chopped cilantro

About 1/4 c sliced/slivered almonds
I also added edamame, bacon bits, and sunflower seeds.  

{For the dressing}

1/4 cup rice wine vinegar

2 Tbsp. sesame oil

1 Tbsp. tamari (or soy sauce)

1 Tbsp. maple syrup

1 1/2 Tbsp. sesame seeds

Optional: minced garlic or ginger

Chop romaine and cabbage. Place in a large bowl.

Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.

In a small bowl whisk together dressing ingredients.  Pour over salad and toss to combine.

Top with additional sesame seeds if desired.

#1,856: Cranberry Almond Spinach Salad

Seriously, this salad is so good, I've made it twice already!  You would think that during one of those times I would take a picture of it, but apparently that was not the case.  It also gives me a reason to make it a 3rd time to finally snap a picture (coming soon hopefully.  Update: photo added 1/5/17).  This was really, really good.  And I loved that I could have everything done/prepped/made ahead of time and then literally just throw it all together at the last minute.  Mmm...this was good!

The first two times I made this I used shallots.  The thrid time I just used diced red onion instead because I had it on hand.  I don't mind it either way.  And again, it's even better with the bacon! 

16 oz baby spinach (or regular spinach chopped...this is easier for me!)

1 cup almonds, toasted

1 cup dried cranberries

And I added diced bacon...definitely add the bacon!

Sesame Seed Dressing

1/4 cup white wine vinegar

2 Tbsp apple cider vinegar

3 Tbsp white sugar (I used 2 packets of stevia)

1/2 cup olive oil

3 Tbsp honey

1 Tbsp finely minced shallot

2 Tbsp sesame seeds, toasted

1 Tbsp poppy seeds (optional)

For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, sesame seeds and optional poppy seeds until mixture is well blended.

For the salad:

Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.

#1,854: Quinoa-Corn Salad

I came across this recipe in my recent issue of Food Network Magazine, and was super eager to try it because I LOVE quinoa and I LOVE corn.  Some of my favorite food groups combined together!!  Although I certainly enjoyed this recipe, the second day I had some leftover sesame ginger salad dressing and added it to this as well, and I enjoyed this even more!  So the next time I make this I'll probably add some sesame ginger dressing to it as well.  And red onion.  As you can see from my photo I used red onion instead of the scallions...it was just as good...but I like red onions! 

1/2 cup red quinoa
3 shucked ears of corn (I used frozen shoepeg corn, about 5 oz)
1 chopped large heirloom tomato (I used about 10 grape tomatoes)
2 sliced scallions (I used red onion)
3 tablespoons olive oil
3 tablespoons lime juice
1/2 teaspoon kosher salt
pinch of cayenne

Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels.

Toss the quinoa and corn with tomato, scallions, olive oil, lime juice, salt and a pinch of cayenne.

#1,813: Corn and Cucumber Salad

Brian's grandma is turning 90 (love that sweet lady!), and we had a family party for her.  I wanted to bring a side dish/salad type of dish that would be healthy, was easily portable, was quick to make, and didn't need to be heated up.  So when I came across this recipe, I knew it fit all of my requirement.  Although it would have gone even faster to prep if I would have used frozen corn, with it being summer, I wanted to use fresh corn off the cob instead.  The recipe says to cook the corn, but I really love fresh corn right off the cob so I decided not to. I also cut back on some of the other ingredients to really let the corn be the star of this dish.  Overall, I really enjoyed it.  I would definitely make this again...it surely was easy...and goes great with BBQ-type/picnic-type foods!

6 ears fresh corn or 3 cups frozen corn
3 cucumbers chopped (I used 1 ½ cucumbers)
1 red pepper chopped (I used 2)
1 green pepper chopped
1 red onion chopped

Dressing :
1-1/2 cups Italian dressing
2 Tbsp vinegar
2 Tbsp lemon juice
2 tsp sugar or sweetener
1 tsp salt
1 tsp pepper

(I omitted this step because I did not cook my corn.  I just cut it off the cob and put it right into the bowl!). Cook corn until tender Rinse under cold running water or put in an ice bath; drain well.

Chop cucumber, red and green peppers, and onion. Add to corn in large bowl.  

In a small bowl mix salad dressing with the remaining ingredients then pour over corn mixture and toss well.  Chill 2 hours before serving.

#1,661: Kale salad with pumpkin vinaigrette

I had some leftover pumpkin and was trying to think of another recipe to use in it, and then I came across this recipe and was super excited to give it a try!  I didn't think I was going to love this recipe, but I LOVED it.  I will admit though I cut back on some of the calories by thinning this out with water instead of more oil.  It was super thick and definitely needed to be thinned out even more with either water or olive oil.  I probably used about 1/4 c water to this recipe but next time I will use even more.  

1/2 cup extra virgin olive oil

1/3 cup pumpkin puree

1/4 cup apple cider vinegar

2 tablespoons maple syrup (I used honey)

1 teaspoon Dijon-style mustard

Salt and freshly ground pepper, to taste

6 cups shredded kale

1/2 cup dried cranberries

1/4 cup roasted, salted pumpkin seeds

1/4 cup crumbled feta cheese (I omitted...although it would be great in this recipe too!)

In a screw-top jar (I used my blender), combine oil, pumpkin puree, apple cider vinegar, maple syrup, mustard, salt and pepper. Cover and shake well to combine.

Place the kale in a large bowl and drizzle with 3 Tbs. of the dressing. Use your hands to massage the dressing into the kale until fully coated and slightly softened. Add the cranberries, and seeds. Drizzle with an additional 3 Tbs. of the vinaigrette and toss well. Sprinkle with crumbled feta to serve. Reserve remaining dressing in the refrigerator in an airtight container for up to 3 days.

#1,652: Broccoli salad with corn salsa

This recipe is so simple and one that I created with ingredients that I had on hand.  Don't you love when you throw things together randomly and it turns out.  Here's a small tip though, don't take this to eat at a breakfast meeting...your co-workers will think you are weird and question your eating habits.  LOL  Nope, not talking from experience!!

1 head broccoli, florets cut into small pieces
1/2 jar of Trader Joes' Corn and Chili Salsa (or any corn salsa you can find/like)
1/2 c craisins
6 slices bacon, cooked and crumbled
1/2 red onion, finely diced
about 1/8 cup of apple cider vinegar (more or less to taste)
salt and pepper, to taste
1 tbsp olive oil

Combine all ingredients in a large bowl.  Let sit in fridge for at least an hour for flavors to meld.  Can be kept in an airtight container for 2 days in the fridge.  

#1,648: Easy Pico de Gallo

I had to find another recipe to use up my tomatoes so I decided to give this recipe a try.  Although I like this, this isn't a recipe that I can sit and eat a ton of it at one sitting.  Maybe that's a good thing though.  I loved the crunch of the red onion in this, so I might add a little more next time...and definitely more cilantro!  But cilantro is hard to find in our area right now...or at least the store I normally shop at.  

2 large local tomatoes, diced (I used a bunch of cherry tomatoes from my garden)

1 pint red grape tomatoes, halved (I omitted...see above)

1 pint yellow cherry tomatoes, halved (I omitted...see above)

1 large red onion, diced

1 large white onion, diced (I prefer red onion, so I omitted)

3-4 jalapeños, diced small

1 bunch cilantro leaves, chopped

the juice of 4 limes

1 Tbsp apple cider vinegar

sea salt and freshly ground pepper to taste

Gently combine all ingredients and let sit in fridge for a few hours so the flavors meld.  

#1,647: Bacon and Brussels Sprout Salad

I made this recipe for a recent family gathering, and it went over very well.  I personally loved it!!  I would definitely (and will definitely) make this again...it was SO good. It was really simple to make too, and would be a great quick paleo breakfast or lunch. 

For the dressing:

juice of one lemon

juice of one orange

2-3 tablespoons apple cider juice (not vinegar)

1 shallot, minced

½ cup olive oil

½ teaspoon salt and pepper to taste

For the salad:

4 dozen brussels sprouts, shredded

1 cup sliced almonds

12 slices cooked bacon, crumbled or chopped

1 cup grated Parmesan cheese 

Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.

Thinly slice the brussels sprouts with a mandoline or in  your food processor.  

Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.

#1,643:Broccoli and Apple Salad

It's no surprise if you've followed this blog for a while that I love broccoli!  I go through spurts when I don't eat it as often, but when I do, I usually eat at least 2 big bags of the florets from Sam's club a week (sometimes minimum).  This recipe was easy to make and kept in the fridge for about 2 days.  Personally it is also great with some toasted nuts too  :)   

3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 tablespoon chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving. Yield: 6 servings.

#1,615: Make Ahead Caprese Salad (In a mason jar)

My jar photo does not look anything as nice as the original recipe/photo, but that's because I chopped up my tomatoes and the original recipe poster left hers whole. Plus she jused pretty mozzarella pearls and I couldn't find those at my grocery store, so I got a ball of fresh mozzarella and just chopped it up.  It all tastes the same!!

I really, really loved this salad.  It was a great thing to be able to make ahead of time and then just grab out of the fridge when it was time for lunch.  Next time I will add some red onion to this as well.  I might make this again next week (yes it was that good).  

Layer from the bottom up in a ½ pint or pint size jar:
1-2 tsp extra virgin olive oil
pinch of sea salt
tsp balsamic vinegar
a large handful of organic grape/cherry tomatoes
1/4 cup fresh all natural mozzarella pearls

Then fill the rest of the way with spinach leaves
You can also add a little bit of chopped basil as well (optional)

When you’re ready to eat, simply shake or stir.  

I usually only prep these 2 days in advance.  Keep refrigerated with a tightly sealed lid.

#1,609: Black Bean Salsa (or salad!)

I ended up eating this salsa as a salad, as I placed the recipe below in lettuce cups.  This salsa would be good as an appetizer with tortilla chips, but it was also great as a salad as well.  It was so simple to make and kept for about 2 days in the fridge.  If you omit the avocado and add it the day you plan to eat it, I think it would keep for an extra day or two!

2 (15-ounce) cans black beans, rinsed and drained

2 fresh ears of corn on cob, cut from cob

4 roma tomatoes, seeded and diced

1 large avocado, peeled and diced

1 green bell pepper, diced

1 red or orange bell pepper, diced

1 small red onion, diced

1 small jalapeno pepper, diced small 

1/4 cup chopped fresh cilantro leaves

2 Tbsp fresh lime juice

1 Tbsp apple cider or red wine vinegar

1 dash of hot sauce 

Sea salt and pepper to taste

Gently combine all ingredients thoroughly in a large bowl.  Cover and chill overnight for best flavor.  Taste and add salt, pepper or more lime juice as desired.

Serve with tortilla chips (or atop lettuce leaves if eaten as a salad).