0 comments / Posted by Lindsay Emery

This is one of those summer recipes that I will eat from big-full-bowl to big-empty-bowl, every time. It's cool, refreshing, light yet filling, and can easily go from chips and salsa mode to sandwich topping mode, to healthy meal mode simply by adding quinoa, your favorite grains, or a fried egg.

The only work to prepare this colorful dish is some vegetable rinsing and chopping. It doesn't get much easier or summer friendly than that!


2 Ripe Avocados*

1 Large Tomato

1/2 Red Onion

3 Tomatillos

1/2 Jalapeño (Seeds removed.)

1/3 cup Chopped Cilantro (Be sure to rinse well before chopping.)

Juice from 1/2 of a Lime

Salt and Pepper

(Optional: Cooked Quinoa)


Chop all of the ingredients and mix together in a bowl. Season to taste. The juice from half a lime works for me, the other half goes straight into whatever I'm currently drinking. Tart lime in the food, tart lime in the drink, it's a double summer win.

*Avocado: See what we did in the ingredient photo? Did you know that you can easily cut a squishy avocado right in its skin using a butter knife? You can then take the same knife to gently release the perfectly cut, mess-free pieces by dragging the side of the knife between the pieces and the skin.

Add quinoa and your salsa salad just became a meal! 



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Dessert Plates in Mint Watercolor Swirl

Dinner Plate in Mint Watercolor Swirl

Organic Serving Bowls coming soon!




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