The Freshman Cook: Our Side Dish-Summer Salsa!

Today I had a pantry malfunction. I went to put together my champagne vinaigrette for the salad today, and I was missing some important ingredients. And the best part-I had just gotten back from the grocery store!! So I did a little switch, and I made our side dish for this weeks menu~Summer Salsa. It is delicious, and the perfect side dish for our trio salad, which I will post tomorrow.

Summer Salsa

(adapted from California Avocado Commission)

1/4 cup Vidalia Onion

2 small California Avocados

1 medium Orange

3 Roma Tomatoes

1 tablespoon Olive Oil

2 tablespoon Rice Wine Vinegar

1 clove Garlic-chopped

Salt & Pepper to taste

We need to chop our onion first. So, slice the onion, and then…

turn the slices, and chop.

Chop the garlic.

Measure out the rice wine vinegar, the oil, and the

salt and pepper and mix together in a bowl. 

Add the garlic and the onion.

Let’s chop the tomatoes. Slice off the 

top and bottom of the tomato.

Slice the tomato in half.

 Slice each half in half, and then in quarters.

Starting at one end, chop the tomatoes by slicing them.

Add the tomatoes to the bowl.

Peel the orange.

Chop the orange, and remove as much membrane as you can.

Add to the bowl.

Chop the avocado by slicing around the avocado

in a circle.

Now the avocado is split, lets take out the seed.

 You can put your knife in the seed, and pull it out.

Cut each half in half.

Remove the skin by peeling it off. It should come easily.

Cut the quarters into slices. Then chop the pieces

into small 1/4″ to 1/2″ pieces.

Add to the bowl. Cover the bowl with plastic,and

refrigerate for a couple hours before serving.

Serve the salsa up in a small bowl. Add some pita crackers.


Thanks for joining me today!

I hope you like this cool, refreshing salsa.

Please join me tomorrow when we will be 

cooking up our entree~The trio salad!

See you then.

It’s hot~Stay cool!

Leave a Comment