Tuesday, July 23, 2013

tasty tuesday

Avocado, Beet & Olive Oil Salsa

¼ cup Carapelli Premium 100% Extra Virgin Olive Oil, plus more for coating
 1 avocado
 ½ lime zest and juice
 ½ cup roasted red beets, peeled and juice reserved
 2 tbsp red wine vinegar
 1 tbsp soy sauce
 ¼ cup scallions, thinly sliced
 ¼ cup charred green chilies (like hatch, pablano or jalepeno)
 Salt and pepper to taste

In a mixing bowl, whisk together soy sauce, vinegar, beet juice, and Carapelli Premium 100% Extra Virgin Olive Oil.

 Toss the avocado with lime zest and juice, and a gratuitous sprinkling of salt. Be as generous as you’d like – there’s always room for more zest at a party.

Combine all the ingredients, and toss and taste for seasoning. Enjoy this salsa with tacos, crispy nachos, or simply add some lettuce for a tasty salad.

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