Avocado and Tomato Salsa

If you’ve been reading some of my menus, you’ll notice that I really like Mexican food.  I love the spiciness, as well as some ingredients like cilantro, black beans and avocado.  Mexican food can be healthy as well as the basic ingredients are good, and really don’t need to be smothered in cheese or sour cream.  When I make Mexican rice bowls, I like to top the rice, beans, meat, and cooked vegetables, with a spicy topping like this avocado and tomato salsa.  It adds a nice freshness to the dish.  I also like to use this salsa on soft tacos, and to accompany plain grilled fish or plain grilled chicken breasts.

Avocado & Tomato Salsa

1 ripe but firm avocado, peeled and diced
1 large tomato, seeded and diced
2 T minced red onion
2 T minced fresh cilantro
3 T prepared salsa (I use Trader Joe’s which is very spicy)

In a small bowl, add all ingredients and stir gently.  Allow the flavors to meld at room temperature for about half an hour before serving.  Add more salsa if mixture seems dry.

shared at $5 Dinners, Pennywise Platter, Food Renegade, and Tempt My Tummy Tuesday