Tuesday, August 17, 2010

Quick Recipe for all the Tomatoes!

I have been living off my garden almost exclusively (except for cheese and bread!) for a few weeks now and I'm starting to get a little more adventurous with my use of all the tomatoes. I'll start freezing and canning the excess pretty soon so I can savor fresh marinara sauce mid-winter and I'm doling out a few here and there to lucky friends and coworkers.  The caprese and tomato cucumber salads for lunch every day are tasty, but sometimes you have to mix things up because variety is the spice of life, right?  So tonight, I whipped up a spicy Tomato Avocado Salad and munched on it with some Veggie & Flaxseed Tortilla chips from Trader Joe's and some Byrne Dairy Monterey Jack Cheese from NY.  Can't forget the Fage 2% that topped things off... I've completely sworn off sour cream for my favorite Greek yogurt substitute!

1 ripe hass avocado, seeded, peeled, and chopped into bite-sized cubes
2 bright red medium-large tomatoes, peeled if desired, and chopped into pieces to match avocado
1 - 3 tablespoons extra virgin olive oil
2 tablespoons chopped red onion
1 - 2 spicy peppers, such as jalapeƱo
1 - 2 teaspoons kosher salt
Freshly ground black pepper to taste

Feel free to replace red onion with green onions if that sounds tastier to you (or if that's all you have on hand).  Chives, cilantro, and garlic would go well in this dish, too.  Eat it with a fork or a spoon or with a bag of tortilla chips! Enjoy!

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