The name says it all. Prepare a bit ahead so you can refrigerate it and serve it cold--it's really refreshing and pairs perfectly with a variety of dishes, but especially something with some heat! Maybe chile dusted scallops or barbecue ribs/chicken.
I served this with "chorizo" stuffed chile rellenos and garlicky-habanero green beans .
This will only get better as the summer months yield local tomatoes so enjoy!
Super fresh and fast! This tastes bright, tangy and creamy....
Use whatever tomatoes you have on hand, I like Roma tomatoes for this because they aren't too watery. But if you have cherry tomatoes that would be great too, just chop the other ingredients to be similar in size.
1/2 cup chopped onion
1 avocado sliced in chunks, about 1"
1/2 to 1 cup cilantro leaves
1/2 lemon
olive oil
chives
mint
garlic greens
Chop tomatoes and onion, place in bowl and add about 1 TBS olive oil. Tear cilantro leaves from stems and add in, leaving leaves whole. Dice some chives, fresh garlic greens and mint (use amount you like, I use about 1/2 cup chives, 1 TBS mint and 1/4 cup garlic greens)
Add chopped avocado and juice from 1/2 lemon. Season with salt and toss.
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