If you are looking for a quick rif on a traditional favorite, try this simple salsa using heirloom cherry tomatoes. On a recent adventure to create a healthy Cinco de Mayo recipe, I threw together this dish for the Superfood Burrito (in a jar) post – just in time for the May 5th celebrations.
2 cups cherry tomatoes, chopped in half
2 roma or red vine tomatoes (ripe & juicy), chopped
½ cup red onion, finely diced
½ cup cilantro, chopped
1 jalepeño, de-seeded and finely chopped (or ¼ teaspoon cayenne)
1 avocado, cubed
Juice from 1 lime
Juice from 2 lemons
¼ teaspoon sea salt (or more)
- In a large bowl, toss everything together except for the salt.
- Once everything is well combined, add the salt and stir again. Set aside for 5 minutes. The salt will bring out the juices in the tomatoes. Refrigerate or serve.
Serves 4 – 6