Chunky Avocado Salsa
By Connor Forbes
I love salsa. All kinds of salsa. I have written a few of my favorite salsa recipe here. Roja, Verde, Pico de Gallo. But this week was the first time I have made a chunky avocado salsa. I made it as a topping for shrimp tacos. And I sure am glad I did. Creamy, crunchy, slightly tangy. And mild so my kids would eat it also.
It was the perfect compliment to shrimp taco’s and was lovely just scooped on a tortilla chip too. I could see myself spreading this on a sandwich or just eating it plain. I in fact did see myself spooning it directly out of the bowl and into my mouth. It was that good. So let’s make Chunky Avocado Salsa!
Ingredients
- 3 medium avocados
- 2 roma tomatoes
- 1 cucumber
- 2 lemons, juiced
- 1 tsp salt
- 1 serrano pepper
- ½ white onion
To make
Cut the avocado, tomato, cucumber, and onion into ¼ inch by ¼ inch chunks. Juice the lemons. Dice the serrano (remove the seeds to reduce the heat level or leave them in). Combine all the ingredients in a mixing bowl. Gently stir to mix all the ingredients together. And you are ready to EAT!
