I hope you all had a great Memorial Day weekend! It took me a bit to recuperate from mine, as it incorporated a lot of fun in the sun with friends and margaritas. I wouldn’t have spent it any other way!
I also paid a visit to the Cleveland Botanical Garden over the long weekend, which I hadn’t been to since I was in high school. I was once again blown away by the detail that went into every feature there, from the Costa Rican indoor garden filled with butterflies and banana trees (my favorite) to the quaint and colorful children’s garden.
The gardens were pretty crowded since it was free to visit for the whole weekend, but the one garden that wasn’t super packed was the herb garden. While some probably find this section to be a little boring, I’ve always enjoyed walking around herb gardens and catching hints of lavender and mint in the air. Probably because I don’t have a green thumb (my plant on my balcony literally just died), but I certainly can cook!
And the best part? They had this recipe showcased on a sign in the middle of the garden! It sounded so delicious that I knew I had to make it, and I was definitely not disappointed. It’s the perfect, colorful summer appetizer. Enjoy!
- 1 pound strawberries, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, minced
- 1/2 cup chopped cilantro or mint (I used both)
- 1 tablespoon fresh lime juice
- 1 teaspoon sea salt
Combine all ingredients in a bowl and mix ’em up! Easy enough, right?
Now you have something to make for your next potluck!