Someday I may write a book on 100 different things you can do with tomatoes. I think I've explored this realm because every summer I seem to have an over abundance of them in my garden - all within a two week time span. So I get creative.
That said, when I get my fresh produce delivered, sometimes certain things are in season, and I wind up with extras that I either need to use before they go bad, or I lose them. I went down to my kitchen today and noticed I had way too many tomatoes for making any sense, my avocado was screaming that it was ripe, I had a bunch of fresh scallions, and I was pondering what the heck I was going to do with this plethora of jalapeño peppers from an order I received that was accidentally doubled. (Jalapeño smoothie anyone? LOL)
Seriously, though, these ingredients were in inspiration to create a simple, fresh side dish that sings (and zings!) Zings, just a bit! Don't worry, I'm not going to set your mouth on fire with this! The acidity of the tomatoes combined with the tiny bits of jalapeño peppers, tones that flaming hotness down a bit so you won't have to call the fire department.
The best part about this dish is that it's not an exact science. Any kind of tomatoes will work - cherry, Roma, beefsteak, just any kind. Got one avocado? Two? Doesn't matter. 3 scallions? 4? You decide. This non-lettucey salad is so versataile and takes minutes to make. It pairs well with beef stroganoff, any kind of steak, or even bison.
I tell ya, give me a box of fresh veggies and I'm like a kid in a candy store! It sets my mind in motion and inspires me!
1 - 2 avocados (you choose how many; I used 1 because it's all I had on hand)
3 Roma tomatoes (or 1 - 2 large tomatoes, maybe 20 cherry tomatoes... any kind of tomatoes will work)
3 - 5 scallions
1 - 2 jalapeño peppers
1 Tbsp. olive oil
pinch of salt
1 Tbsp. freshly squeezed lemon or lime juice (this prevents the avocado from browning)
1. Chop the scallions into small pieces. Place scallions in a large bowl.
2. Slice up the jalapeños, making sure not to use any seeds. Then mince them into tiny bits. Add them to the bowl.
You'll hear people say wear rubber gloves when you do this so you don't get the juice on you fingers and then rub your eyes with it. My feeling is, just slice 'em and wash your hands immediately afterwards. I've tried cutting them wearing gloves, and I don't get as good of a grip on the peppers and almost wind up slicing my fingers off. Soap, water, and done.
3. Cut around the avocado, discard the pit, then flip the halves over so they are skin side up. Slice each half into half. Peel the skins off, and chop the avocado slices into smaller bites. Introduce the avocado pieces to the scallions and jalapeño bits in the bowl.
4. Slice a lemon or lime and squeeze about 1 Tbsp. of juice over the ingredients in the bowl. The acidity will prevent the avocados from oxidizing and turning brown.
4. Chop the tomatoes into bite size pieces. Any tomatoes will do. Send them into the bowl.
5. Add a pinch of salt and the olive oil to the mixture. Toss well to coat. That's it! Serve and enjoy!