Reviewed: Oct. 22, 2009

I tossed this with arugula and had it as a salad, and it was very good. I doubled the avocado and used shallot rather than red onion (I prefer the milder flavor), and I used a touch of olive oil to soften up the arugula. Next time, I'll add more banana peppers for more of a tangy/sweet kick. A nice, light, flavorful dish!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 6, 2009

This is really good! I made it once without the fennel because it was unavailable, then again when I found it in a grocery store. Great both times! The flavors combine well, and it looks nice. I have been eating this as a salad, not salsa!

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