This recipe comes from Cooking Light magazine. It is included with a chicken tostada recipe - which is basically just a tostada shell, rotisserie chicken, beans, lettuce, queso fresco cheese, then topped with this salsa. The tostadas were ok, but the salsa was AMAZING! I loved the addition of avocados, and the lime juice makes it taste so fresh and light! Yummy!!! I think it would be good on all kinds of things - even just with tortilla chips as a dip. With fresh tomatoes coming on - I will make this one a lot this summer. Give it a try!
Avocado Tomato Salsa
from Cooking Light Magazine
3 TBSP fresh lime juice
1 1/2 TBSP extra-virgin olive oil
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
1 c chopped tomato
1/2 c chopped white onion
1 TBSP chopped fresh cilantro
1 avocado, peeled and diced
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.
Here is a picture of the salsa on top of the tostada.
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