I might be a getting a bit of ahead of myself here. This is definitely more of a summer dish. But the sun came out yesterday. I even rolled my window down while driving around. Something about this kind of weather makes me start craving food with a little bit of a Latin flare. This avocado salsa satisfied that craving.
I heart avocados. I heart avocados like I heart mozzarella cheese, which is definitely saying something. I eat them for lunch sometimes with just a little bit of salt and lime sprinkled over the top. For this reason it should come as no surprise that my favorite thing about guacamole is the fact that it is made with creamy, melt in your mouth avocados. This dish can best be described as a deconstructed guacamole. So not only do you get all of the lovely flavor of the tomatoes, onions, jalapenos and lime but you also get big hearty chunks of avocado. There are few things in this world as delicious.
Avocado SalsaPrint Recipe
- 2 large avocados, removed from skin and diced
- 2 tomatoes, seeds removed, diced
- 1 small shallot, chopped small
- 1 jalapeno, seeds and ribs removed, chopped small
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
Combine all ingredients together in a bowl. Cover and refrigerate for 1 hour.
Serve cold with tortilla chips.