Sometimes, you just need a little avocado.
Nutritionally speaking, avocadoes are a kind of a big deal. Not in a Ron Burgundy big deal way, but in a contains healthy fats, lowers your bad cholesterol, high in essential nutrients kind of way.
Plus, they’re creamy – oh, so creamy – and they taste delicious.
For your next fix, mix up a batch of this avocado salsa. It’s quick to assemble (just as speedy as this Fresh Salsa), but the tasty green fruit offers a unique texture and a delicate flavour to compliment the tanginess and heat.
Eat with tortilla chips, in burritos or tacos, or on top of grilled fish or chicken.
Makes approximately 3 cups
2 large avocadoes
2 cups chopped tomatoes (note: opt for cherry or vine-ripened tomatoes for maximum flavour)
½ red onion, finely chopped
Juice of 1-2 limes, to taste
1-2 jalapenos, seeded and diced, to taste
1 large clove garlic, smashed and minced
¼ cup chopped, fresh cilantro (optional)
Sea salt, to taste
Halve the avocadoes lengthwise, remove the stones, and scoop out the flesh with a spoon. Roughly chop the flesh, and place in a medium bowl. Add the remainder of ingredients, and season with sea salt, to taste.