Now that the weather is finally getting warm here in Germany, I’m starting to think about salads and fruits again. This is an old favorite Cooking Light recipe. When I made it last week I didn’t have any red onion, so I subbed scallions, and my bell pepper was yellow (not red), so it was a little less colorful than usual but just as delicious. One recipe note: when I’m using red onion, I like to cook it slightly to make its impact a tiny bit milder.
Last week I served this with pork chops but also spooned the salsa on top of roasted broccoli and on top of my green salad, too. I couldn’t stop eating it. I imagine it would also be fantastic with black bean tacos or tortilla chips.The salsa is really the star of the show, so you could build a meal around it however you like.
Side note: The first time I had this salsa was when my former boss made it for me once with pork fajitas because she knew I loved pork. What an awesome boss, right?
For more less-meaty recipe inspiration, check out this page.
Apple and avocado…I wouldn’t have thought of that combination.
Me, neither—until someone else had me try it. Yum! Thanks for stopping by.
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