The Best of Both

As the garden freshness begins to appear beyond just the leafy greens, I'm ready!  I'm always ready for fresh homegrown veggies.  I don't raise my own avocados at this time, but I do have three trees started from pits and if I can keep the goats off the front deck, I have high hopes.  Meanwhile let me share the best of Guacamole and Pico de Gallo.  I may be using diced and chopped wrong.  In my kitchen, diced is larger pieces than chopped . . .

1 Large ripe Tomato diced
1/2 med Onion chopped
1 small Jalapeno chopped
1 Avocado diced
Large handful of Cilantro minced
1 cup Sour Cream
a sprinkle of Salad grind Black Pepper

Combine gently and thoroughly.

Great for dipping, perfect for topping Mexican dishes, or for making tortilla roll-ups.  Avocado stays fresh and green in the sour cream.

Strawberry Vinaigrette Dressing

I'm just getting a few strawberries in my new strawberry patch, so far.  With the leafy greens, radish pods, and snow peas ready for harvest, I decided to use my strawberries in a salad dressing.  Delicious is the word for it.

Salad greens of choice washed and chopped or torn.

Dressing:
1/4 C fresh Strawberries mashed
3 teaspoons Sugar
3 Tablespoons Olive oil
1 1/2 Tablespoons Red Wine Vinegar

Blend and drizzle over fresh greens.