My Cinco de Mayo salsa was a little less of the traditional sort.
In fact, I don’t know if it can really be classified as a salsa, but that’s what I’m calling this dish anyway.
Everything about this salsa screams: “Summer barbeque!” “I’m so fresh and healthy!” “Farmers’ markets here I come!” It is tasty served with tortilla chips or over fish (for me) or chicken (for Dan) like I did. I think it would also be yummy scooped on top of grilled tofu. I also think it would be just as good if you nixed the feta cheese to make it vegan.
The deets …
Artichoke and Avocado Salsa
Keywords: raw gluten-free vegetarian
- 14-oz. can artichoke hearts, drained and chopped
- 2 plum tomatoes, diced
- 1 avocado, diced
- 2-3 cloves garlic, minced
- 1/3 cup low-fat feta cheese crumbles
- juice of 1/4 of a lime
- sea salt and pepper to taste
Mix all ingredients together in a bowl. Serve over fish, tofu or chicken, or as an appetizer with tortilla chips!
It’s so simple to make you would be silly not to try it. And if Dan’s repeated, “Thisissogood” remarks are any indication of just how much other people like this dish too, then I think it will be a real crowd pleaser at your next dinner.