Cherry Avocado Salsa
Yield: 8-16 servings
Cook Time: None.
Tips: To achieve brightest color, stir briefly (avocados will turn darker in color if over-mixed with the cherry juice (green and red combined produce a brown color). Best served first time prepared, as leftovers may lose their vibrant color (though will still taste fresh).
Suggestion: Delicious served with tortilla chips, pita chips, celery sticks and more, or as a salsa with Cherry Meatball Sliders.
Ingredients
- 1 cup pitted and chopped fresh sweet cherries
- 1 ripe avocado, pitted, peeled and coarsley mashed
- 1/4 cup diced Anaheim chile pepper
- 2 tablespoons chopped green onions
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Directions
Combine all ingredients in a mixing bowl and stir briefly just enough to blend. (Note: Over-stirring may cause some of the green color in the avocado to turn dark from the cherry juices.).