I wonder how many posts I have written with the word guacamole in it? I must search the site one day to see…or maybe not, lest I discover I am an guacamole addict. Oh wait, I already am.
Well then, now that we have confirmed that I am indeed a guacamole addict, let’s get this blog post over with.
I came back from grocery shopping yesterday morning and was famished. So I grabbed an acovado, a wrap, some leaf lettuce and the bowl of leftover salsa from Tuesday’s dinner of fish tacos (which is one of hubby’s favs). The salsa is a snap to put together and is a perfect condiment to the fish tacos. So I figured I would combine the leftovers with a mashed avocado and heap it on top of lettuce and chopped cucumber.
What a winning combination. As I was famished, it certainly didn’t last long. Time to keep a bowl of this salsa on hand in the fridge for further famishness (is that a word?).
One, large 10″ whole wheat wrap
One large leaf of red leaf lettuce (bibb lettuce would also do nicely)
One avocado, flesh scooped out and mashed (keep skins and pits for another use in freezer, more on that later)
1/2 fish taco salsa (recipe below)
1/2 cup chopped cucumber
Cilantro for garnish
Place lettuce in middle of wrap, top with chopped cucumber and avocado/salsa mix. Roll up and dive in. Lament you only made one.
Fish Taco Salsa
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1/3 cup finely diced red onion
1/3 cup finely diced radish (or use jicama if you can find it)
juice from one lime
Mix all of the above in a small bowl, cover and let sit in fridge for at least 4 hours.
Try it and let me know how you like it!