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This salsa can be put on almost any meat to make it more flavorful. Here, it's served over rice and shrimp, but it would pair well over a lime & garlic-marinated skirt steak or even on a romaine or iceberg salad bed. This recipe serves 2 easily. Double it for 4-6 guests.
Ingredients
- 1 avocado, diced/chunked
- 3/4 C grape or cherry tomatoes, chopped
- 1/3 C fresh cilantro, chopped
- 1 t olive oil
- juice from 1/2 lime, squeezed
- Zest from 1/2 the lime (optional)
- 1/4 t salt
- ground pepper to taste
Preparation
Mix the tomatoes, cilantro, oil, and lime. Toss with salt and pepper, add the avocados, and toss one last time.
If served over meat, marinate the meat in 2-4 diced garlic cloves, salt, pepper, cumin, 1-2 T lime juice, and 1-2 T olive oil. Saute or grill. Add the marinade to the saucepan but do not use it on the meat after grilling so to avoid cross-contamination.
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