Thursday, April 25, 2013
Strawberry and Avocado Salsa
Chop six large strawberries and slice half of a Pinkerton avocado into small, even-ish chunks. Add the juice of one small lime, dried oregano, fresh cilantro, apple cider vinegar, salt and pepper. Mix it up, chill, and serve however you'd like. I served mine over balsamic-glazed pork chops with some cheesy cous cous and burnt Brussels sprouts. The salsa works over tofu as well.
If you wanted to spice it up a bit you could chop some peppers or add a little infused vinegar or chili oil.
Subscribe to:
Post Comments (Atom)
-
I felt the fall chill in the air this morning, that was enough to set in a craving for stuffed cabbage. This well loved stuffed cabba...
-
The term nerd has been through a lot over the years. From its humble beginnings in the Rome of Emperor Nerdius Maximus* nerd has been the wo...
-
Yum I'd been poking around trying to find some ideas for using our garden's high yield of red/purple shiso . If you know Japane...

No comments:
Post a Comment