Oh avocados, is there anything you can’t do? *loving sigh*
Here’s a short but sweet recipe that fits perfect as a side salad for your mexican recipes, or even as a salsa for chips if you wish. The tartness of the grapes works nicely with the creamy goodness of avocados. It’s worth the ten minutes it will take for you to put together.
It’s also the perfect vegetarian recipe, as there is no meat products within, although I did slaughter several veggies. Let your own ethics guide you.
- 3 cups red seedles grapes, chopped
- 2 avocados diced
- 1/2 sweet red pepper, diced
- 1/3 cup sweet onion, diced
- 1 Anaheim pepper, diced
- 3 tblspn cilantro, chopped
- juice from one lime
- 1 clove garlic, minced
- Salt and pepper, to taste
- Bean sprouts, to garnish
Mix all (except the bean sprouts) of the ingredients in a medium sized glass bowl. Cover with Saran wrap and place in the refrigerator for 1 hours, allowing the flavors to maserate.
Remove and serve, topping with aforementioned bean sprouts.
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