Killer salsa

Tastebuds, prepare yourselves! This recipe is actually only part of a Cooking Light recipe for Chicken Tostadas (see picture), but since I had extra ingredients, I ended up using the salsa alone with chips and it was absolutely delicious (and easy). Fresh, chunky, and flavorful, this salsa is one I'll make again and again.

Avocado Salsa
3 tablespoons fresh lime juice (I substituted the same amount of lemon juice from the bottle since that's what I had on hand and it tasted fine)
1-1/2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup pre-chopped tomato (I chopped my own since I had several whole tomatoes on hand)
1/2 cup pre-chopped white onion (I substituted 2 Tbsp chopped red onion, which made up for the flavor lost in not including cilantro)
1 tablespoon fresh cilantro (I omitted because I didn't have any on hand)
1 avocado, peeled and diced

Combine first five ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado. Toss gently to coat. Serve with chips.

Want to make the whole meal? It only takes a few more ingredients (chicken, black beans, lettuce, tortillas, cheese). Easy weeknight meal with a beautiful presentation and a crunchy-fresh flavor. Definitely recommend it.