Nico's Room
Strawberry-Apple-Avocado Salsa: I saw a recipe for Strawberry & Avocado salsa in the latest coupon book mailing from Kroger and I was inspired! I added apples just because I’ve made an apple and tomato salsa in the past that was excellent, so I thought, why not?
1 avocado
4-5 large strawberries
1/2 large apple
1/2 onion
1 jalepeño
1 tomato
1 lime/lime juice
olive and vegetable oil
salt & pepper to taste
Chop the avocado, strawberries, apple, onion, jalepeño, and tomato finely. Combine avocado, strawberries, and a portion of the apple into a bowl and squeeze half of the lime over this mixture. In a frying pan using a mixture of half olive and half vegetable oil, brown the onions. Then add the jalepeño. After a few minutes add the tomato and the rest of the apple. Squeeze the other half of the lime over this mixture. Let cool 5-10 minutes. Then, combine the sautéed ingredients with the cold ingredients. Add salt and pepper to taste. Let cool in the fridge until ready to serve (or, if you’re impatient like me, put it the freezer for 10 minutes and then dig in!). I served this to myself on toast with a mushroom-green pepper-spinach omelet with colby and pepper jack cheese. Awesome. 

Strawberry-Apple-Avocado Salsa: I saw a recipe for Strawberry & Avocado salsa in the latest coupon book mailing from Kroger and I was inspired! I added apples just because I’ve made an apple and tomato salsa in the past that was excellent, so I thought, why not?

  • 1 avocado
  • 4-5 large strawberries
  • 1/2 large apple
  • 1/2 onion
  • 1 jalepeño
  • 1 tomato
  • 1 lime/lime juice
  • olive and vegetable oil
  • salt & pepper to taste

Chop the avocado, strawberries, apple, onion, jalepeño, and tomato finely. Combine avocado, strawberries, and a portion of the apple into a bowl and squeeze half of the lime over this mixture. In a frying pan using a mixture of half olive and half vegetable oil, brown the onions. Then add the jalepeño. After a few minutes add the tomato and the rest of the apple. Squeeze the other half of the lime over this mixture. Let cool 5-10 minutes. Then, combine the sautéed ingredients with the cold ingredients. Add salt and pepper to taste. Let cool in the fridge until ready to serve (or, if you’re impatient like me, put it the freezer for 10 minutes and then dig in!). I served this to myself on toast with a mushroom-green pepper-spinach omelet with colby and pepper jack cheese. Awesome. 

3 notes
  1. nicosroom posted this