 | Prep Time: 15 minutes |
- Cut avocado in half lengthwise, slice through the skin until you feel the knife hit the pit. Twist to release the two halves and remove the seed. Chop into pieces and remove skin.
- In a large bowl, place chopped avocado, tomato, onion, cilantro, serrano, lemon juice and salt.
- Stir gently until combined.
- Serve with blue corn tortilla chips, or try adding to tacos and burritos!
Stumped on how to use some of the items in your Weekly Share, or need some inspiration to keep it exciting? Here are some tips!
Peaches are great sliced and tossed on top of hot & cold cereal. If you’re into oatmeal, try adding sliced peaches when your oats have 2-3 minutes left to cook to soften them up and release more juice and sweetness!
Fruit can be a great way to balance out something savory. Try toasting a piece of bread, topping with cream cheese or plain yogurt, and adding thinly sliced pears to the top and drizzling with honey.
Pasta doesn’t always have to be covered in a thick red sauce. Embrace the vibrant flavors of summer with a no-cook fresh pasta sauce! Chopped tomatoes, garlic, basil, salt, pepper and parmesan cheese make a great sauce that’s also quick & easy!
Click here to download a PDF of this week's recipes!
Pasta doesn’t always have to be covered in a thick red sauce. Embrace the vibrant flavors of summer with a no-cook fresh pasta sauce! Chopped tomatoes, garlic, basil, salt, pepper and parmesan cheese make a great sauce that’s also quick & easy!
Click here to download a PDF of this week's recipes!