I’m so proud of my friend, Gaby from What’s Gaby Cooking. Her book, Absolutely Avocados just hit the shelves last week! Yes, an ENTIRE cookbook filled with recipes all made with avocados. It’s brilliant.
I’m thinking there needs to be a Cinco De Mayo celebration very soon. Maybe we can start early?
Avocado Salsa & Guacamole + Margaritas. SOLD.
Gaby and I met this passed summer at the Big Summer Potluck and basically became sister (slash) friends immediately following. She’s so full of energy and has no problem bringing life to a party. We shared lots of laughs and had inappropriate conversations. It was awesome.
I brought this cookbook with us when we traveld up to Orcas Island a few weeks back and thought we’d picked out a recipe to make each night we were there. The first night made Gaby’s Caesar Salad with Avocado dressing (Brian posted it here!), along with grilled chicken and sweet potato fries. The next night we did avocado pesto with fresh gluten-free pasta. Then the last day, we had our own little happy hour and made her guacamole with goat cheese (shared over on Weelicious) and this cumin avocado corn salsa.
It was basically the best absolutely-avocado-weekend, ever.
How can you have a meal without eating avocados? I don’t think it’s possible. There’s everything from shakes, to salads, replacement for cheese, chocolate pudding, to fun party bites. Wait until you check out Gaby’s book, your mind will be BLOWN.
Now for the salsa.
This is a fun one because it’s not your typical salsa. The corn adds a nice sweetness to it, but complimented with a little spice from the jalapeno pepper. Then the avocado, that’s what makes it. It’s super easy and definitely a crowd pleaser.
FYI – prepare yourself, you’ll be eating it by the spoonful.
I’m actually surprised I haven’t turned green. Some days I probably average an avocado a day. Basically starting the day with avocado toast and ending it with avocado in my salad or avocado pudding.
Totally normal, I’m sure.
Cumin Avocado Corn Salsa
Recipe from Absolutely Avocados
- 3 ears of corn, husks and silks removed
- 1 Hass avocado
- 1 cup quartered cherry tomatoes
- 1/2 cup finely chopped red onion
- Juice of 1 lime
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped jalapeno chili pepper
- 1/2 teaspoon ground cumin
- course sea salt and freshly ground black pepper to taste
- Corn tortilla chips, for serving
Cut the kernels off the cobs by laying each cob flat on the cutting board and using a sharp knife to remove the kernels. Trasnfer the kernels to a large bowl.
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Peel back the skin, away from the avocado and discard (the skin). Cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.
Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno, and cumin to the bowl. Toss the ingredients together to combine, and season with salt + pepper. Refrigerate the salsa for 30 minutes before serving.
Taste and adjust salt and pepper as needed before serving. Serve with tortilla chips.
*gluten-free *dairy-free *vegetarian
April 30 2013