Sometimes I wish I could party at home all day like Miko.
And he’s ready to party more when I get home letting me know it’s toy-throwing and tug-o-war time.
How can you resist this face?
And a good growl session is very therapeutic after another crazy day at work.
So is a bright and colorful party-themed dinner. Tonight I wasn’t craving a huge meal, but a light, snack-style dinner with a little crunch. The bag of Trader Joe’s quinoa black bean tortilla chips looked really good in the pantry, but I needed salsa to go with them. The problem with salsa is it’s not really a meal lacking in protein and hearty ingredients. So I created a hearty “meal” salsa using shelled edamame.
Edamame Corn Salsa
- 1 cup of corn kernels
- 1 cup of shelled edamame
- 1 avocado, chopped
- 3 green onions, chopped
- 2 medium tomatoes, chopped
- 2 tbsp. lime juice
- 1 tsp. hot sauce
- 1/2 tsp. salt
- 2 tbsp. olive oil
Place all ingredients into a food processor and pulse briefly until ingredients are well blended, but still chunky. Chill for at least 30 minutes and serve. Makes 4 servings.
I left the salsa pretty chunky for crunch and texture which seemed more satisfying to me.
The salsa has a slight kick from the hot sauce with a savory tang, but smooth creaminess from the avocado. More hot sauce or jalapeno could be added for more heat to taste if desired.
The blend of colors make it an attractive salsa too, especially compared to the greyish chips.
It made a very filling snack-style dinner, perfect in the summer heat.
And it’s a higher protein appetizer I must pack for our next family gathering.