Thursday, August 19, 2010

Peach Corn & Avacado Salsa

I had made this salsa to serve with salad and Tilapia, but my son surprised us with a quick visit home from FSU. He is a true red meat lover so I saved the Tilapia for the next day. Instead, I marinated and grilled top round steak with Teriyaki sauce and served it with the salsa and salad.


This salsa is perfect with fish or shrimp and now I realize steak too! When corn on the cob is in season and inexpensive, I like to grill extra ears to use in salsas, salads and even fritters!


Ingredients for the salsa:

1/3 seedless cucumber finely chopped

4 Tablespoons finely chopped sweet onion

1/2 avocado chopped

1/2 peach, peeled and chopped

1 stock celery finely chopped

1 ear grilled corn on the cob

Mix ingredients together in a serving bowl and toss with the dressing.

Ingredients for the Dressing:

Juice of 1 lemon

¼ teaspoon sesame oil

¼ teaspoon soy sauce

1 tablespoon honey

Salt & pepper to taste

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