Slightly Twisted Salsa Fresca

by Marc Golick on September 25, 2012

Slightly Twisted Salsa Fresca
Yield: 2  servings

3/4 cup Organic Heirloom- deseeded + small diced
1/4 cup Organic Hass Avocado- small diced
1  Tablespoon  Organic Cucumber- deseeded & small diced
1  Tablespoon  Organic Red Onion- small diced
1  Tablespoon  Organic Fresh Cilantro Leaves- hand torn
1  Tablespoon  Lime Extra Virgin Olive Oil
1  teaspoon  Habenero Extra Virgin Olive Oil
1  pinch  Organic Grey Sea Salt

De-seed the tomato by cutting it in half horizontally then give each half a gentle squeeze to remove the majority of the seeds. Chop the tomato, onion, and cucumber into small pieces about the size of your pinky fingernail. Cut the avocado in half lengthwise and remove the pit, then using a spoon remove the avocado meat from the skin. Cut the avocado into small pieces the same size. Combine all ingredients by tossing lightly with a spoon in a mixing bowl. Cover and refrigerate for at least ten minutes.

*Serve as a dip for your favorite tortilla chips, or as the perfect finish to tacos or burritos. Try it as a topper to grilled breads with melted queso fresco or be adventurous and try it with oysters on the half shell.

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