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Salsa with a taste of summer

January 24, 2013|Scott Anderson | Culinary Passion

The avocado season has come and gone, but in honor of one of my all-time favorite foods I put together a blend of summer fresh ingredients to remind us of summer. I love the fresh bright flavors of heirloom tomatoes but if you can't find them, substituting beefsteak or plum will work just as well.

The real key to this recipe is freshness, and flavor. Nothing listed is artificial or processed in any way. It's great for you and goes well as a side salad on top of leaf lettuce or as a dip with fresh chips or torn pita bread.



Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Avocado salsa with feta


2 heirloom or beefsteak tomatoes, cored, seeded and diced

2 ripe avocados, peeled, pitted and diced

1/2 cup sweet onion, small dice

3 cloves garlic, minced

1 tablespoon chopped cilantro

1 tablespoon chopped oregano

1/2 teaspoon flaked sea salt

Juice of 2 limes

1 tablespoon olive oil

1 cup crumbed feta



In a large bowl, toss together tomatoes, avocados, onion and garlic. Be careful not to mash in the avocado. Add in cilantro and oregano, lime juice, olive oil and toss to coat evenly. Sprinkle feta across the top, cover and chill for 1 hour, stir and place back in fridge until ready to serve.

Serves a crowd of 16 or more.

For more of Anderson's recipes, go to www.herald-mail .com/lifestyle and scroll to the bottom.

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