Salsa is always a welcome party or happy hour snack, and also serves well as a tasty condiment for many entrees. This avocado version is fresh, tantalizing and slightly addictive – and it’s full of brain and health-boosting ingredients.
Makes: approximately 5 – 6 cups
3 large avocados, firm but ripe, peeled, diced
1 pint cherry tomatoes, quartered
1 small to medium jalapeño, seeded, minced
1/2 cup small-diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon white balsamic vinegar
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
- Place the avocado, tomatoes, jalapeno, onion, and cilantro into a large mixing bowl. Gently mix to combine.
- In a small bowl, whisk together the olive oil, lime juice, white balsamic, chili powder, salt, and cumin. Pour over the avocado mixture and gently toss to coat. Avoid over mixing.
- Taste and add more salt if needed.
- Serve immediately with corn tortilla chips, raw vegetables, or cooked entrees.
NOTE: Avocadoes have a tendency to turn brown when exposed to oxygen. To minimize browning when storing the salsa, place plastic wrap directly over the salsa in a storage container, pressing out as much air as possible. Cover tightly and refrigerate for up to 2 days.
Main Photo: Canva
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