So the combo might sound a bit weird, but trust me – it’s delicious. It’s a mix of savory, creamy, tangy deliciousness that pairs perfectly with the crunch of a tortilla chip.
It’s my go-to dish that’s simple and sure to impress. This recipe was originally created by my mother, and modified a bit by yours truly. Let me what you think!
PRO TIP! You can half the amount of avocados and substitute them with frozen peas (thawed). More fiber, less calories, and not even noticeable!
- Three medium avocados, diced (how to pick a perfect avocado, here)
- 1/3 cup blue cheese
- 1/2 medium red onion, diced small
- 1/4 cup cilantro (or more if you’re like me)
- 1/4 cup slices cherry tomatoes
- 1/2 lime for freshness
- 1-2 teaspoons balsamic vinegar (optional)
- Salt to taste
Start my preheating a pan with a bit of olive oil on medium-high. Dice the onion super small, and sauté for 10-15 minutes (or until caramelized). While onion is cooking, add the diced avocado, chopped cilantro, blue cheese, diced tomatoes, and salt to a bowl and mix. Add balsamic and salt to taste. When onions are finished, add to the mix. Squeeze some fresh lime on top to help prevent the green goodness from oxidizing, and you are ready to rock!
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