In between the rain and storms, occasionally there will be one or two nice days that pop up. It’s like everyone understands that right now one nice day might be your last for a while so everyone is making the most of it. The grills are going, people are outside planting their gardens (hoping the next rain or hail storm doesn’t completely ruin it) and the children are outside instead of being plastered to the couch watching reruns or playing video games. These beautiful days are picturesque and something that I don’t want to end.

A couple of weekends ago my parents were in town for Mother’s Day. We attended a birthday party at my Aunt and Uncle’s house to celebrate this special day and to honor my Great Aunt who just happened to turn 98! Longevity is definitely in my family and my Great Aunt is still smart as a whip and remembers everything and I mean everything!

Now when my family gets together these parties involve lots and lots of food. You’ve got several dips, appetizers, hamburgers, toppings for burgers, desserts and I can’t forget about my other Aunt’s homemade vanilla ice cream. Homemade is seriously the best ice cream hands down.

On this day another dish happened to catch my attention. It was like a salsa but it could also pose as a dip. It consisted of avocados, tomatoes and red onions and could go with chips or you could top your burger off with it. I actually didn’t choose the fork in the road and went with both options.

On our drive back home I decided that I needed to recreate this Tomato Avocado Salsa. It was perfect on my cheeseburger and it was perfectly paired with tortilla chips and I couldn’t wait to see what else could go with it.

So get ready for some grilling fun with this EASY Tomato Avocado Salsa.

ENJOY~ Meagan

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Tomato Avocado Salsa

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Ingredients

• 1 1/2 cups quartered cherub tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 medium jalapeno, finely chopped
• 1 avocado, diced
• juice from 1 lime
• 2 tablespoons Italian dressing
• season with salt

Instructions

Combine all the ingredients into a large bowl.  Refrigerate for at least 20 minutes before serving.

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