>Just like in the winter when I make the refrigerator frittata, in the summer I make refrigerator chunky salsa. The chunks are really too big for dipping chips, so I like to use it over grilled meats or on top of greens for a salad.
Today’s produce on hand yielded Avocado, Mini Plum Tomatoes (larger than grape and cherry) Red Onion, Red Bell Pepper, Celery, Parsley and Lime Juice. Added ingredients Kosher Salt, freshly Ground Black Pepper, splash of olive oil; pinch of sugar and a wee dash of Dried Ancho Chili Powder. Tossed everything together and let sit @ room temperature for 10 minutes. Check taste for seasonings add as desired. Served over mixed baby lettuces with two Melba Toast sized slices of Toasted Whole Wheat Ciabatta Bread. So refreshing!
Lots of great possibilities to add including Cucumbers, Jalapenos, Zucchini, Yellow Squash, Fennel, Mango, Peaches, Pineapple, Papaya, Jicama, Tomatillos, whatever you like or have on hand!
Cilantro and Mint are also good herbs for this and it can be as hot as you like, smoked paprika gives a nice smokiness to it, use sparingly or go all hot and add a chopped Chipotle in Adobo with a small amount of the adobo sauce!
To make this a dinner meal add a piece of grilled chicken breast, sliced leftover grilled steak or even a piece of grilled fish, salmon, swordfish or shrimp! When ever I’m in Rhode Island visiting family I’m always told that I don’t make enough of this! Last time I used 5 avocados and generous amounts of the rest of the ingredients! Some are known for just taking the bowl out of the fridge and eating it with a fork, no accompaniments! Tasty and healthy at the same time, in moderation of course! Here’s the pic: