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.
I think we should have a taste test of this one this week for lunch!
Looks delicious.
I think I may even try this one! 😉
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?!