Copyright, Brooke Kaufman (used with permission)
I made this recipe that nutritionist, Brooke Kaufman sent to me, and just loved and devoured it. At first, I left out the tomatoes & pepper for a nightshade free salsa, and it was just as good. If you can have night shades, try it both ways. I didn't miss the tomato, but loved the spiciness of the pepper. The lime juice brings the flavors together so test after one lime then add more to taste. I scooped out this delish dish with Lundberg's Sea Salt Rice Chips. A yummy treat to bring to game night!
Ingredients
2 large ripe avocados, chopped
2 large organic yellow or white peaches, peeled and chopped
1 green jalapeno pepper, minced (remove the seeds and ribs if you want a more mild salsa)
1 medium tomato, diced
1/2 a medium red onion, diced
1/2 cup cilantro, chopped
1-2 limes, juiced
Sea salt and pepper, to taste
Directions
1. Combine all ingredients in a medium sized bowl.
2. Season to taste with lime juice, salt and pepper.
3. Chill and serve.
