game changer


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Lang is a man of theories.


One of my favorite ones is in regards to women.

This is what I know. 
For whatever reason, women go crazy over Target, famers markets,
dresses with pockets, Panera Bread, kitchen aid mixers, sweet potato fries and John Mayer.

Impressive right? This Lang theory came into my head while preparing one of our many Mexican themed meals this past week (yay for spring produce!). I think I have addendum: Avocados. You with me?

(smallest pit ever)

Most all of my lady friends croon at the mention of avocados. The thing is, I don't like them. I pretended for a while, for the sake of pleasing my mom and her guac cravings, but the texture kills me. It's a shame, I know. They're creamy AND nutritious..those two adjectives rarely go hand in hand.

There's hope though. I have a recipe that turns avocado skeptics into lovers. This avocado salsa below is killer. It's also versatile. If your company's taste buds translate cilantro as soap, substitute it for parsley. Or if you run out of red onion like I did, leave it out. It'll still taste delicious. 

Let me warn you though, just as a green glob doesn't look super appetizing (aka guac), this salsa isn't the most picturesque either. Don't let that fool you, this salsa is incredible! Taste it and be the judge.

Another big foodie thanks to my best, Jack :)
(adapted from all recipes)


Avocado Feta Salsa
1 avocado
2 roma tomatoes
1/4 cup red onion
1/4 cup cilantro
1 tsp dried oregano (or 1 tablespoon fresh)
1 clove of chopped garlic
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
4 ounces of feta

Dice the tomatoes, chop the onions and cilantro and gently slice avocado into small chunks. Gently mix them together in a medium size bowl. Lastly, add the feta. Be careful not to stir too much or the avocado and feta will get mushy.

In a small dish, mix together the olive oil, red wine vinegar oregano and garlic. Stir it well and then drizzle over the avocado mixture. Stir it a few times to ensure the dressing is well distributed. Stick the pit back in the bowl for longer freshness. The dip is best that same day.

Serve with chips or on a toasted crostini if you're feeling adventurous.

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