Fresh Summer Salsa
What if I don’t like dill?
First of all, this question makes me sad! My Latvian heart loves fresh dill in pretty much everything. But, if that’s not your cup of tea, try this salsa with cilantro, basil, or mint, or a combination of any of those.
How do you keep the avocado from turning brown?
A bit of luck and praying to the Avocado Gods should do the trick. But actually, the vinegar should help slow the browning. You can also throw in some lime juice. The fresher the avocados, the longer they will stay that pretty green color — but I do know that has a lot to do with accessibility. So, no need to fret if you’re making this ahead of time and nervous about brown avocados, prep it all and throw in the avocado right before serving!
Fresh Summer Salsa
Ingredients
- 1 cup corn
- 1 cup chopped tomato (approx 2 medium roma)
- 1 cup quarted cucumber
- 1/2-1 avocado, chopped
- 1/2 cup diced red onion
- 1/4 cup chopped fresh dill
- vegan feta (measure with your heart)
- 1/4-1/2 jalapeno, diced (optional)
- 2 tbsp white wine vinegar + more to taste
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp minced garlic
- lots of freshly cracked black pepper
- salt to taste
Instructions
- Prepare the salsa ingredients and toss in a large mixing bowl.
- Whisk the dressing ingredients together. Pour over salsa and mix until salsa is fully dressed.
Notes
Most fresh herbs would taste good in this salsa: dill, basil, cilantro, mint, or a combination of any of those.