Peach and Cucumber Salsa.

I love LOVE love salsa.  Even better… summer fruit salsa!  I don’t even need chips for this salsa and admittedly, I can down the entire bowl of it on my own.  The mix of sweet, crunchy, spicy… and mix that with balsamic vinegar ~ a slice of summery heaven.

Now this week athletically has been awesome for me.  For the week I ran:

And that has been the most I’ve run in a week since I was training for a full marathon.  That has my total for the month at 106.46 miles at 14:28:36 and I have Sunday and Monday’s run to still add to the total for June.  I’m pleased.  And of course, lifted three days this week as well.  AND on the other positive note… I’ve finally found another awesome pair of running sneakers that don’t hurt my knees, shins or anything else.  They remind a lot of my beloved Mizuno Wave Rider 16’s and I’ve now worn them for two runs and have had NO issues.  Hallelujah!

Mizuno Wave Creation 15.  They come in tons of colors and are a great sneaker for a neutral runner.  Big thumbs up!

So to end on a great note… my daughter rocked at her swim meet last night.  So proud.  She took got a personal best on backstroke and qualified for a championship meet at the end of July and she also got a personal best in fly.  Proud swim mama.  Thanks to hubby for the awesome pic.

So ending with this… you so have to make it!  The recipe is so easy and totally yummy.  Think about this for your next bbq or summer party!

Ingredients:

4 peaches, washed, pitted and sliced into small pieces
1 orange bell pepper, diced
1 jalapeño, diced (optional)
2 mini cucumbers (or 1/3 of a normal sized one), finely chopped
1/3 small red onion, finely diced
1 handful of fresh cilantro leaves, washed and chopped
2-3 tablespoons of a great quality balsamic vinegar

Directions:

Add everything to a bowl and give it a good toss.  Add as much or as little balsamic as you like.  Cover and refrigerate until serving.  Perfectly paired with tortilla chips, over chicken or pork or straight out of the bowl.

— Knead to Cook