Currently, my favorite quick lunch is the Avocado and Tomato Salsa Bowl. This simple recipe requires no cooking and comes together in just a few minutes. It is a complete meal in a bowl, or it can be enjoyed alongside corn tortilla chips.
Avocado and Tomato Salsa Bowl
Serves 2
1 large ripe avocado
2 medium fresh tomatoes
4 Tb sour cream
4 Tb salsa (my favorite is Ol' Gringo Medium New Mexico Salsa)
3 ounces of cheddar cheese
2 green onions
Salt
Chop the tomatoes. Cut the cheese into small chunks. Slice the green onion. Divide it all evenly between two bowls.
Cut the avocado in half. Remove the pit. Then slice the avocado into chunks before spooning it into the bowls. (There's a short video here that shows the same method I use to pit and cut avocados.)
Sprinkle a bit of salt over the chopped tomatoes and avocado.
Add a generous dollop of sour cream and salsa to each bowl.
If desired, fold together each bowl. Serve and enjoy! Corn tortilla chips* make a nice accompaniment.
*My favorite corn tortilla chips are Xochitl Totopos de Maiz Corn Chips. These chips are superior to other corn chips because the corn is traditionally prepared with lime water, which makes the corn more digestible and nutritious. These chips are cooked in healthy palm oil, and they are non-GMO!
