Avocado, tomato, red onion and cilantro. Chop it all up.
And then add a bit of this:
Throw in some garlic and a bit of oregano, and then mix it all together with a splash of olive oil and some apple cider vinegar (or red wine vinegar - whatever you have handy).
And here's the hard part.
Refrigerate for 2 to 6 hours.
*tap, tap, tap*
And then it's good to go! You can eat it with tortilla chips, pita chips, or.....
Twice-baked Zucchini Rounds!
Take one of those big zucchinis - you know, the ones that were hiding in your garden until they're gargantuan size and you don't know what to do with them - and slice a few 1/4" thick rounds.
Cover both sides with olive oil, and bake on a cookie sheet for 5 minutes or so at 375°. Then take them out of the oven and top them with your favorite combo. I used the Avocado-Feta Salsa. Stick them back in the oven and broil them for a few minutes, or until the cheese starts melting.
I had a few of these for lunch with my Salmon with Garlicky Spinach (recipe here). It was a low-carb extravaganza!
And last week I put the salsa on my hamburger - now that was delicious!
Okay, I know I need to give you the official recipe:
(originally from AllRecipes.com)
1 plum tomato, chopped
1 ripe avocado, peeled, pitted and chopped
2 Tablespoons finely chopped red onion
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 teaspoon oregano
1 Tablespoon olive oil
1 Tablespoon vinegar (apple cider vinegar, or red wine vinegar)
2 Tablespoons crumble feta cheese
Mix together gently. Cover and chill for 2 to 6 hours.
And we'll end up with a few Thatcher pictures. I'm out of town this week and really missing this guy!