I worked late the other night, and came home with no dinner plans. Fortunately there were two avocados at their buttery smooth peak in the fruit bowl, and so I sliced and tossed them with some minced purple onion, a handful of halved grape tomatoes, some fresh cilantro, a squeeze of lime juice, drizzle of oil, a big clove of garlic and sprinkle of salt, and we scooped up the lot with corn chips. It was almost as if I had planned it that way. Healthy and fresh, it’s a perfect snack for Cinco de Mayo.
The great thing about salsa is that you really don’t need a recipe – just add ingredients to the bowl as you chop, adjusting quantities to suit your taste.
If you’d prefer a recipe, here’s one to follow:
Chunky Avocado Salsa
1-2 ripe avocados, pitted and roughly chopped
1/2-1 cup grape or cherry tomatoes, halved or quartered
1/4 cup chopped fresh cilantro (or more or less to taste)
1/4 cup chopped purple onion
juice of half a lime
2-3 Tbsp. extra-virgin olive oil
1-2 garlic cloves, finely crushed
big pinch salt
Toss everything together in a bowl and let sit for an hour to allow the flavours to get to know each other. Makes about 2 cups.