Their dinner guests had already arrived and were sipping drinks and eating apple and avocado salsa by the time Armand returned . . . .
“I saw the Lepage boy come flying out of the woods again,” said Ruth. “What was it this time? Zombies?”
“Actually, I believe he disturbed a nest of poets,” said Armand, taking the bottle of red wine around and refilling glasses, before helping himself to some of the salsa with honey-lime dressing. “Terrified him.”
—The Nature of the Beast
Makes 1½ cups salsa; about 8 servings
Choose a slightly firmer (but still ripe) avocado than you would for guacamole and a naturally soft red apple such as a McIntosh. The quantities below may be easily doubled to serve a larger crowd.
- Finely grated zest and juice of 1 lime
- 1 teaspoon light honey
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small Hass avocado, peeled, pitted, and cut into ½-inch (1-cm) dice
- Half a red apple, peeled, seeded, and cut into ½-inch (1-cm) dice
- 1 tablespoon finely chopped fresh cilantro (optional)
- Chips of choice
Put the lime zest and juice into a bowl. Whisk in the honey, salt, and pepper. Fold in the avocado and apple until coated with the dressing. Add the cilantro, if using. Taste and add a little pinch more of salt and pepper, if needed. Spoon the salsa onto the chips. The salsa is best eaten when freshly made, but can be stored in the refrigerator for up to a few hours. If refrigerating, gently press a sheet of plastic wrap directly on the top of the salsa, then cover the container. Bring the salsa to room temperature about 15 minutes before serving.