Adapted from Cooking Light Magazine (August 2002)
Unless you are a very fast chopper, this is a Sunday dish. It takes more time than I typically have on an average harried weeknight, so I’m warning you now so you don’t come back to me saying you tried to make it on a Tuesday and dinner wasn’t on the table until practically bedtime. Now that I’ve got that out of the way, I can tell you that this is a dish I discovered shortly after I got married. It became a repeater and for a while, I made this every time we had a dinner guest. The flavors are perfect for winter when citrus fruits and avocado are in season, yet the dish is somehow summery and light. Since tomatoes are not a centerpiece of the salsa, don’t fret that they aren’t in season. I’ve been asked for this recipe quite a few times.
Preparation time: 45 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
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