Summer grilling is in full effect, and on Tuesday I made a super simple chicken dish with some grilled pineapple and avocado salsa. I’ve been all over avocado salsa lately – I personally feel like it’s a glorified guacamole but whatever. It’s been showing up frequently in some of my recent Pinterest conquests, but I made up my own recipe because I never really follow recipes (unless I’m baking. I’m not as confident with baking). I’ve used my “salsa” on salmon, chicken, and last night topped my lettuce wrapped burger with it. I do the Paleo thing, so I love these fun toppings/sides to make my food more flavorful.
I had an absolutely horrendous run last night (it was a total shit show from start to finish) and the last thing I felt like doing was cooking – so I fired up the grill for burgers, and the avocado salsa leftover from Tuesday in my fridge was clutch. Here’s my personal take on it:
- 1 avocado, cubed
- 1/2 of a red onion, finely diced
- 1 garlic clove, minced
- Juice 1 lime
- 1-2 tablespoons of chopped fresh cilantro
- Salt, pepper, cumin, and cayenne pepper to taste
- Optional: 1 tomato, diced
It’s easy: prepare the ingredients from the avocado all the way through the cilantro (and the tomato, if using), toss them in a bowl and give it a quick mix. Grab your seasonings and season to taste. You could omit the cumin and/or the cayenne if you aren’t into that. I love those flavors so I do a generous sprinkle of cumin, and a pinch of cayenne for a kick. Mix together gently. I haven’t actually made it with the tomato but I’ve done a guacamole variation with some diced fresh tomatoes and it’s pretty fantastic, so if I had more tomatoes on hand I would have totally thrown one in.
That was from my easy dinner on Tuesday…wish I took a picture of it on my burger last night but I was inhaling it before I could even think to do that!