Once again, I am behind on my entries. Sorry, but sometimes life just gets crazy and then the moments that I have to actually blog, I just feel like sitting and relaxing. But, hey, that's life, right?
Anyway, the other week for our Wednesday night dinner I needed something super fast and super simple. We found the perfect recipe of a strawberry-avocado salsa that we generously put on top of grilled basa fish and tofu. We accompanied this with a grilled romaine salad topped with toasted almonds, dried cranberries, and balsamic vinegar and some fresh sourdough bread. It was a perfectly summery meal that was made in mere minutes.
Strawberry-Avocado Salsa (Cooking Light, May 2009)
This salsa was wonderful over the grilled fish and tofu, but the magazine also suggests serving it over roast chicken or grilled pork tenderloin.
1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh cilantro
1/2 tsp. grated lime rind
2 Tbs. fresh lime juice
2 tsp. finely chopped seeded jalapeno pepper
1/4 tsp. sugar
1. Combine all ingredients in a medium bowl; toss gently. Serve immediately.
1 comment:
That salsa sounds good. I think I make it for dinner tomorrow.
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