I got a little excited last week and purchased a few too many avocados and tomatoes. Yes, I was grocery shopping while hungry. Not a good idea. By the time I reached the checkout counter my grocery cart was overflowing. I’d definitely need to come up with some nifty new recipes for my embarrassingly large purchase. I think I need to add the word “restraint” to my vocabulary.
Home with my unrestrained purchase, I whipped up this quick little salsa to top our dinner of grilled Alaskan salmon. My nifty new salsa almost didn’t make it to dinner. The Bennett crew kept sweeping though the kitchen, subtly scooping little bites of the salsa with blue corn chips.
It’s another two for one recipe! Serve the salsa as a starter or a dinner. Or in the case of the Bennett crew, it was a starter dinner.
Avocado, Tomato and Cucumber Salsa with Fresh Basil
2 Avocados, diced
2 Fresh Summer tomatoes, seeded and diced
1/2 cup fresh diced cucumbers
1/4 cup fresh chopped basil
Squeeze of lemon
Drizzle of good quality extra virgin olive oil
Salt and Pepper to taste
Pinch of red pepper flakes (optional)
Toss together the avocado, tomato, cucumber and basil. Drizzle with fresh lemon and olive oil. Season to taste with salt and pepper, adding a pinch of red pepper flakes if desired.
Options: Instead of fresh chopped basil, substitute with fresh oregano and Italian parsley, or add in a little fresh mint. Fresh chopped cilantro is also a fabulous compliment to this salsa.
Serve over grilled chicken or fish. Or serve as an appetizer with a basket of blue corn chips.