Strawberry and Avocado Salsa

I eat with my eyes. I love bright, and fresh foods that look as good as they taste. That's why when I saw this simple recipe in my May issue of Cooking Light, I had to try it.

*2 teaspoons canola oil *1 1/2 cups peeled ripe avocado *1 cup chopped strawberries *2 tablespoons minced fresh cilantro *1 table spoon minced, and seeded, Hungarian wax pepper (or jalapeno which is a little hotter) *2 teaspoons fresh lime juice *season to taste with sea salt

I really liked how this salsa brought out the tart nature of the strawberry rather than the sweet. Served with cinnamon and sugar pita chips this was a perfect Spring day snack.

1. Dice your cilantro, and seeded wax pepper (I threw the pepper in the food processor to get it into a really fine chop).

2. Chop your strawberries into small bite sized pieces then do the same to the avocado. 

3. Mix the cilantro, strawberry, and peppers in a bowl with the canola oil and lime juice.

4. Gently add the avocado last so you don't end up with a film of avocado mush on everything. Salt and serve.

The Cooking Light recipe included instructions to make your own cinnamon tortilla chips. Because I was in a hurry to use my avocados before they over ripened I bought these instead. They were so good we couldn't stop eating them. I was instructed never to buy them again because we would devour them too quickly.