Avocados offer a refreshing twist on traditional salsa, and compliment egg and cheese dishes—breakfast time or anytime.
- Prep Time
- 2 CupsServings
- 2 ripened avocados, diced
- ½ red onion, chopped
- 2 plum tomatoes, cut into small chunks
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
1. Combine avocado, onion, and tomatoes. Dress with lemon juice and season with salt and pepper.
Note: For those who don’t eat peels on Pesach, soft skin peelers for tomatoes are available.