I have a feeling this post may take me a while to write, because my hand keeps moving on its own accord to dip blue corn tortilla chips into this avocado salsa and then magically bring it to my mouth. I tell you, writing a food blog is tough work, especially at times like these.
Zach first made a version of this when we made a recipe from one of our favorite cookbooks, Fresh & Easy: What to Cook and How to Cook it (a really awesome bridal shower present- thanks, Liz!!). I love it for the delicious recipes and beautiful pictures, Zach loves it for its super easy to follow step-by-step instructions. In the book, this salsa is put on garlic toast with chorizo on top, which is delicious. We adapted it to be a little bit simpler and use it as a dip with tortilla chips, in breakfast tacos, and on sandwiches or veggie wraps.
All you do is combine 2-4 (depending on how much you want and how big they are) diced avocados, 1 tablespoon olive oil, lime juice, salt, pepper, and a few dashes of hot sauce.
Eat immediately as I am doing now (no regrets there) or keep in the fridge for a few days. If you do store it in the fridge, squeeze a little extra lime juice on top to prevent browning. Also, try fitting it in an airtight container with as little extra room as possible (oxygen is what makes avocados, apples, and other fruits turn brown, so if there is very little oxygen, it won’t turn as brown!).
There. Done with the post, with not too much damage done to the salsa. :-)
|Easy Avocado Salsa|| |
- Combine all ingredients in a bowl.
- Mix together to combine.
- Taste and adjust seasonings as needed.