Avocado & Tomato Salad with Garlic-Chive Dressing

Chives were just harvested so it was time for a homemade salad dressing. This is a super quick summer salad and the dressing really makes it. It has a deep garlic taste and the avocado oil makes it extra delicious.

3 vine ripe tomatoes, chopped

1 large avocado, chopped

1 clove garlic, peeled

4 teaspoons apple cider vinegar

3 tablespoons avocado oil

1 tablespoon cilantro, chopped

Kosher salt 

Black pepper

Mix the garlic and a sprinkle of Kosher salt together in a bowl and smash it up with a fork. Add salt and pepper to taste, vinegar, and oil. Whisk everything together and put in fridge for an hour or so. Serve the dressing over chopped tomatoes and avocados and add a dash of cilantro on top.

Pickled Jalapeno Peppers

This 5-ingredient recipe makes a pint of pickled jalapeno peppers--just like in the jar at the store. The pickled version has less kick than fresh jalapenos. You can keep the jar in the fridge for a few months. 

15 jalapeno peppers, sliced with tops removed 

3/4 cup white vinegar

3/4 cup water

4 tbsp sugar

2 tbsp Kosher salt

In a small saucepan stir together the vinegar, water, sugar, and salt. Bring to a boil, stirring a few times 

to dissolve the sugar and salt. 

Remove the pan from the heat and stir in the jalapenos. Let sit for 15 minutes. Use tongs to transfer the peppers from the pan to a pint glass jar. Pour the hot liquid over the peppers. You might have leftover liquid that won't fit in the jar. Let the peppers sit to room temperature, add a lid, put in the fridge, and voila!--you're finished and you have jalapenos for your nachos.