This month I was assigned Baking and Creating with Avril A blog run by a woman named Avril of course. :) I always have trouble coming up with a nice intro to my assigned blog, so I decided to let Avril introduce herself to you. She has this to say about her blog: "I have created this blog to share my love for being in the kitchen. You will find many a recipe for baked treats and goodies along with family friendly savory dishes. Nothing too fancy but always made with love and happiness!" That's my cooking philosophy as well, Love! My family says it's the reason why my recipes taste so good, because I prepare them with love.
I spent quite a bit of time searching her recipe index, and came across such goodies as Cauliflower and Broccoli Salad, Cinnamon Cauliflower Coffee Cake (You read that right, there is cauliflower in the cake!), and 3-Ingredient ELVIS Soft Serve Ice Cream. (Go check out that ice cream, you know you wanna) While those recipes begged me to make them, they weren't quite what I was looking for.
The weather has finally started warming up where I live, and spring is in the air. Flowers are blooming everywhere, and farm babies are jumping around on neighboring farms. So I was in the mood for something bright and colorful, just like those spring flowers. And boy did I find it in this fresh and pretty Spring Salsa recipe.
The recipe called for a medley of colorful vegetables, that mingled together to create a yummy salsa that was full of flavor. I made a few minor changes to the recipe, such as using frozen corn instead of canned, green onion instead of red onion, adding the cilantro to the salsa instead of as a garnish, and also added a couple of her recommended additions of red bell pepper, and cucumber. I still stayed true to the original recipe, and was rewarded with a delicious salsa that will definitely become a regular menu item through the summer. I cant wait to make it with garden fresh produce from my own garden.
Spring Corn Salsa
1 cup frozen corn, rinsed to defrost and drained well (Use grilled fresh sweet corn if available)
3 roma tomatoes, chopped
1 ripe avocado, peeled and chopped
1 red bell pepper, chopped
1 cucumber, seeded and chopped
2 green onions, chopped
1/4 cup cilantro, chopped
Juice of 1 lemon
Sea salt and fresh ground pepper to taste
Place all of the ingredients in a large bowl and stir gently to combine.
Cover and refrigerate for at least 1 hour to allow the flavors to mingle.
Serve with tortilla chips, as a topping for grilled meats, or as a yummy side salad at your next BBQ.
Thank you for the delicious recipe Avril. I had fun browsing your blog this month, and learning more about you!
Check out these other great recipes from The Secret Recipe Club!