Roasted Vegetables and Avocado Salsa


This salsa is so easy to make and extremely delicious and flavorful. You can eat it with tortilla chips, top fish with it, wrap it in a burrito with some Spanish rice. The sky’s the limit.

Roasted Vegetables and Avocado Salsa
 
Here are the Ingredients:
  • 3 medium ripe tomatoes, halved
  • 2 poblano peppers, halved lengthwise
  • 2 corn on the cob, kernels removed
  • 1/4 cup cilantro, chopped
  • 2 green onions, diced
  • 15 oz can black bean, drained and rinsed
  • 1 large ripe avocado, peeled and diced
  • 1 large lime, juiced 1/4 saved to pour on last
  • 1 garlic clove, finely minced
  • 2 tablespoons avocado oil, olive oil is fine too
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cumin
Preheat oven at 500 degrees
 
Place tomatoes, peppers, and corn on a nonstick baking sheet and bake for 20 minutes. Place tomatoes and peppers in an airtight container or plastic baggy and let steam for at least ten minutes to loosen skins to be peeled and removed. Dice the peppers, tomatoes, and place in a large bowl with corn kernels. Add all ingredients except avocado and toss together until well coated. Add avocado and remaining lime juice and gently combine as not to bruise or smash the avocado. Enjoy!
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Guacamole Dip


Mexican food is my all time favorite food and avocados are always such a fresh ingredient for salads and dips.

 

Mix in some fresh veggies and some homemade tortilla chips and you have a great anytime snack.

Guacamole Dip
 
Here are the Ingredients:
  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Cut the avocados in half, remove pit, and spoon out fruit. Pour half the lime juice into avocado and mash until creamy. Add the remaining ingredients stir and chill before serving.
 
Here are the Ingredients:
 
Chips
  • corn tortillas, cut into 2 inch long strips
  • 3/4 cup vegetable oil
  • kosher salt, to taste
  • lime fiesta salt free seasoning
Heat vegetable oil in a skillet on medium high heat. Carefully place in a few corn tortilla strips, don’t over crowd, flip with tongs until both sides are lightly browned and crispy. Drain on a paper towel lined plate. Immediately sprinkle with salt and seasoning.

Cucumber, Tomato, and Avocado Salad


A trio meant to go together. A simple salad, not so simple in flavor. This is so easy and fresh.
 

Cucumber, Tomato, and Avocado Salad
 
Here are the Ingredients:
  • 4 Persian cucumbers, diced (if not available use and English cucumber)
  • 1 large ripe avocado, diced
  • 2 medium vine ripened tomatoes, diced
  • 1 small red onion, sliced thin
Toss together with a nice Blush Wine Vinaigrette and serve chilled.