Eden Eats: Chunky Avocado Salsa Recipe
Avocados are my absolute favorite food. They're creamy, dreamy, green-y powerhouses packed with the good kind of fat—yes, there is such a thing, and your body craves it. But like all fats, it's all about moderation, which is why they are such an exceptionally delicious treat. Once a week I whip up a catch of this chunky salsa (ok, it might just be really thick guacamole) and scoop a few dollops out on top of everything from scrambled eggs to grilled salmon. It adds a buttery texture and rich flavor that I can't get enough of.
Four avocados, pitted and skinned
1/4 red onion, minced
1 lime, juiced
Two tomatoes, chopped
A handful of fresh, roughly chopped cilantro
1/2 tablespoon garlic salt
Black pepper (to taste)
1. Chop the avos, onion, tomatoes and cilantro, keeping the avocados nice and chunky. Toss into a big bowl and mix gently.
2. Sprinkle on lime juice, garlic salt, and pepper, mix once more (taste as you go so you don't go overboard on one flavor or another).
3. Scoop into a glass bowl with a sealable top—avocados turn a muddy brown when exposed to the air for too long. This should last you a full week when sealed and refrigerated (but trust me, it'll be gone way before then!).
Johnie of Dirtbag Darling