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Monday, June 21, 2010

Chunky Avacado Salsa, a.k.a. Tonight's Dinner, Round #1

A spin on Colleen Patrick-Goudreau's No-Queso Quesadillas, I stuffed mine with storebought (gasp!!!) spinach and artichoke hummus and panfried with a little safflower oil. Add to that a little homemade chunky avacado salsa and we have a winner! This entire meal took less that 15 minutes from cutting board to plate!


1 large avacado, chilled and chunked
1 large tomato, chopped coarsely
1/4 C chili sauce (mine was mild and sweet from the farmer's market)
1 tbsp chopped cilantro

Combine all ingredients in a bowl and serve. If I had planned this meal, I would have added a little lime juice and zest, also maybe a little coarse sea salt. Make it. Eat it. Weep.

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