A Mexican restaurant we used to frequent would bring three different salsas in carafes to the table along with the complimentary chips. All three were excellent salsas, but our favorite was the salsa verde which obviously had avocado as an ingredient. Despite being tempered with avocado it was the most picante of the three.
Since experiencing that salsa I frequently pair avocado with salsa verde, homemade or store-bought. Sometimes I make it runny like the salsa in the restaurant, and sometimes thicker, more like guacamole. Today I made the thicker version using a partially used jar of salsa verde mixed with two avocados and cilantro. Whatever the consistency, it is a quick and simple way to enjoy avocado in a flavorful way.
Our midday meal was black beans and salad served in whole wheat tortilla bowls and topped with avo/salsa verde.
Ingredients in the salad were cucumber, radish, red onion, red cabbage, romaine lettuce, tomatoes, chickpeas, golden hominy.
This type of meal is one of our favorites, which is why it appears so frequently on this blog (as you likely have noticed).