All of summer’s great flavors are in the Peach, Crab and Avocado Salsa. Tossed with fresh tomatoes, extra virgin olive oil, lemon juice and chives.
There’s nothing like returning from a two week “vacation” and assimilating yourself back into your normal routine. My vacation wasn’t off to some far, exotic locale. It was a two-week road trip from San Diego to Houston with my dad, three kids and a puppy. I must be a masochist signing myself up for this kind of punishment.
Our trip started minutes after school ended. Literally. I picked the kids up on the last day of school and drove off to Tucson, Arizona and it’s 110ºF weather. Our pup quickly realized that he wasn’t in San Diego anymore and refused to pee on our pitstops. Oh yeah, this is getting better and better.
Overall the trip was a success. My parents are in the midst of moving from their hometown of 35 years to be near my brother and I here in San Diego. I purged through closets, cabinets and drawers where we found random trinkets, hilarious family pictures and really outdated clothes.
My kids were thrilled to find a typewriter and spent several hours taking turns typing up pages of nonsense. We hit museums, roller coasters and ate everything from Gulf shrimp, crawdads and barbecue. I introduced the kids to fine roadside restaurants like Dairy Queen, Sonic and Whataburger. They didn’t seem to mind eating Blue Bell ice cream for every day of those two weeks.
The kids nagged, fought, laughed and were repeatedly bitten up by mosquitos, Texas-sized mosquitos. Our pup wasn’t left out ion the fun. He experienced many things for the first time in his 8-months of life: frogs, cockroaches, a cat, horse and an elevator. I am still sorting through the pictures and will share what we experienced, as well as food inspiration. And I can’t wait to write all about it!
But for now, I am happily drowning in avocados. The California Avocado Commission had a box full of avocados waiting for me when I returned home.
Now that is homecoming worth coming home to.
And I made this summer salsa: A Peach, Crab and Avocado Salsa. Tossed with tomatoes, chives, lemon juice and olive oil, your chips will thank you.
Happy snackin’ ya’ll!
Need more avocado appetizers? Try these recipes:
- Avocado and Wasabi Deviled Eggs
- Avocado and Crab Salad with Seville Oranges
- Apple and Avocado Salsa
- Smokey Guacamole with Bacon
- Tomatillo Roll with Cream Cheese & Avocado
- Fish Ceviche with Avocado
- Avocado Hummus
- 1 large avocado, seeded, peeled and chopped
- 1 large peach, seeded, peeled and chopped
- 1 tomato, chopped
- 4 oz crab, chopped
- 1 teaspoon lemon juice
- ¾ teaspoon extra virgin olive oil
- ½ teaspoon chives, diced
- ⅛ teaspoon salt
- In a bowl, combine all ingredients and gently toss to combine.
- Refrigerate or serve immediately.
Serving Suggestions: Serve alone or with chips.
Cooking Tips: When preparing this salsa, you can combine everything together in a bowl, or layer in shot glasses, as pictured above.
Amount Per Serving: Calories: 134Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 187mgCarbohydrates: 10gFiber: 4gSugar: 5gProtein: 7g
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