Ian is having oral surgery tomorrow so I thought I would celebrate his last night eating solid food for the next couple of days by cooking a steak dinner complete with caramelized onions, sautéed shiitake mushrooms, and roasted asparagus. Unfortunately, I went for a run and then showered before deciding around 6 o’clock that I should start on the aforementioned caramelized onions and an hour later, faced with a pan of half-browned onions and little else I decided that an emergency light snack was needed immediately. Serendipitously enough, I had a fruit bowl containing an avocado, a mango, and a packet of cherry tomatoes. I diced everything together, added cilantro, a tiny amount of minced garlic, dried chilies (works in a pinch!), and generous amounts of kosher salt and lime juice. I’ve been eating cucumbers lately at a somewhat alarming rate and with the advent of an oncoming steak dinner I thought they sounded like the perfect dipper for my impromptu fruit salsa break. Salsas in general sound fussy to make from scratch but are actually very simple, combine the crunchy fruit and vegetables of your choice in somewhat equal amounts and add something to give heat, something sour, and salt – that’s all it takes! Let sit for 15 minutes to let the flavours get to know each other and serve with cucumbers, corn chips, chicken, fish, grains, etc., etc.