Fresh Tomato Avocado Salsa

Need a quick topping for grilled fish or chicken? Try chopping up a few fresh veggies like this, drizzling them with balsamic vinaigrette and TA-DAAAH!!! You’ve just taken your dinner up a notch in flavor. I grabbed these ingredients thinking they’d pair well with my husband’s grilled tilapia the other night, and boy, did they ever. We gave it a solid 10 out of 10! So simple, there’s really nothing more to say—let’s just get to the recipe, if you can even call it that…

Makes 4-6 servings

1 cup grape tomatoes, halved and quartered
1 ripe avocado, chopped
2 slices yellow onion, diced
A few sprigs of fresh basil, chiffonade*
A splash of balsamic vinaigrette

Combine all ingredients in a bowl, stir, and ladle on top of cooked fish or chicken.

*NOTE: Chiffonade is the technique of bunching up herb leaves and chopping into fine, thin strips.

4 thoughts on “Fresh Tomato Avocado Salsa

  1. So you just had a ripe avocado, fresh basil and balsamic vinaigrette on hand?
    I’d have to go to the store first for all the ingredients! Hahaha!
    Actually, the onion, too, now that I think about it.
    How did we ever come from the same mother and father?!

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