Here’s a little treat to enjoy while chip dippin’
over the holiday.
I always wonder why the best recipes for holidays always
seem to show up on television morning shows…the morning
of the holiday.
Who wants to run to the store for the required ingredients then…if
the stores are even open.
This little recipe is a day early!
Courtney sent this recipe to me and we tried it out on Saturday.
Different but yummy.
It was intended to go with chips but I spied people pouring it over
their chicken quesadillas.
A bit of red and blue just in time for
Add some white corn tortilla chips and your crowd might start to salute!
Free yourself from traditional salsa…
Blueberry Avocado Salsa
- 1 1/2 cups fresh tomatoes, quartered
- 2 cups fresh blueberries
- 2 tbsp lime juice + extra for drizzling onto avocados
- 1/4 cup green onions, chopped
- 1/2 cup fresh cilantro**
- 1 tsp sea salt
- 1 tbsp chopped jalapeno pepper (optional)
- 1 ripe avocado, cut into small chunks
Pulse all ingredients (except for avocado) a few times in a food processor.
Then, cut up your avocado and drizzle with lime juice.
Stir in chopped avocado with the rest of your salsa ingredients.
Add a touch more salt if desired.
**We have a cilantro-free eater…I made the batch without cilantro
and then scooped some out for the special one and then added the cilantro
to the remaining salsa and gave a couple more pulses…happy happy joy joy
for everyone’s palate.
Becomes this goodness…
Recipe courtesy of manifest vegan and this gorgeous photo too!