Thursday, July 26, 2012

Avocado Salsa

I use this solely as a topping for Black Bean Enchiladas but I'm sure it would also be good with tortilla chips, tacos, or even as a salad.


Dressing:
3 Tbsp. extra virgin olive oil
1 tsp. dijon or whole grain mustard
2 Tbsp. rice or white wine vinegar
Juice of 1 lime (about 2 Tbsp.)
1 scant tsp. sea salt
1/4 tsp. black pepper
Dash of hot sauce (optional)

Salsa:
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
1-2 jalapenos, diced
1/4 c. fresh cilantro, minced
1/2 a red onion, diced
3-4 avocados, diced
2 tomatoes, seeded and diced

1) In a large bowl whisk together the dressing ingredients.

2) Chop the vegetables and add them to the bowl. If you are making this ahead of time, don't chop up the avocados and tomatoes until you're ready to serve it. Toss and enjoy.


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