I am always excited to connect with new chefs, food bloggers and/or cooking enthusiasts. Speaking with Chef Marie, the author of “Eating Clean in Costa Rica: Simple, Easy Recipes from the Kitchen of Blue Osa and Chef Marie” was such a pleasure. As the founder of Blue Osa, a yoga retreat and spa in Costa Rica, Chef Marie is inspired by French and Mexican cuisine to create some of her favorite dishes.
One of the things that I love most about Chef Marie’s cooking guide is that all of her recipes involve fresh, locally-sourced ingredients that cater to her simple, tasty and healthy recipes. I can’t wait to try out more of her recipes!
This past weekend I gave a twist to her “Salad d’ Avocat” as a little appetizer to a mahi-mahi dinner. Instead of using olive oil and Tabasco for my dressing as Chef Marie does, I used a ginger spiked blackberry balsamic vinegar to give it a sweet flavor. My roommate Victoria and my mom really enjoyed it! The fresh mix of veggies and fresh seasonings really hit the spot. Try it out!
Bex’s Salad d’ Avocat with Ginger Spiked Blackberry Balsamic
- 1 avocado, sliced into cubes
- 1/4 cup minced red onion
- 1 tablespoon lime juice
- 1 diced tomato
- 1 diced small red pepper
- 1 tsp. of coriander
- 1 tsp. of cumin
- 1 tsp. oregano
- 1 tsp. red pepper flakes
- Drizzle of F. Olivers Ginger Spiked Blackberry Balsamic Vinegar
Mix avocado, onion, tomato, red pepper and lime juice in a medium sized bowl. Mix well.
Sprinkle coriander, cumin, oregano and red pepper flakes on top. Mix well.
Drizzle balsamic vinegar atop you avocado salad and mix. Serve with crackers and veggies or chill in the refrigerator until ready to serve. Bon appétit!