Avocado, Tomato and Cucumber Salad

Fresh Avocado Salad

This tomato, cucumber, corn and avocado salad is the perfect pairing with your BBQ meal at your next pool party. It’s fresh and light, and adds a nice bright note to any meal. It’s so easy too. All you need to do is chop, combine, and season to taste!

Cuc Salad ingredients


Next time I’ll use an avocado that isn’t so ready to be eaten, because this one didn’t hold it’s shape well which made it a little mushy and not the bet consistency in my opinion. Still delicious, but not what I would consider the most beautiful.

I also used something called Camelina Sea-Buckthorn Oil from this awesome company called NordicNordic, which I am an affiliate for! The company is run by two lovely women from Finland that wanted to bring all of the healthy foods found in nature to America! The Camelina Sea-Buckthorn oil is one of those nutritious items, containing over 190 nutrients and phytonutrients! Check out the health benefits here.

If you’re looking to buy some of their awesome products, use this promo code – (babbling15) for 15% off your order! This is exclusive to my followers.Salad Ingredients in Bowl Mixed

Once you get your tomatoes, corn, shallots and cucumber into the bowl, add your seasonings and avocado.

Salad Ingredients in Bowl Mixed Avocado

Season to taste and enjoy! You can also add things like chipotle seasoning, sour cream for creaminess, or even hot sauce if you want a little kick! The opportunities and flavoring are endless for this! You could also add a little balsamic vinegar and basil for a nice refreshing salad. If you don’t like corn, omit it and it’ll be the most tasty thing you’ve ever had!

Salad done

Make this refreshing dish for your next party and enjoy! You could also top the salad with avocado instead of mixing it in if you’d like the avocado pieces to maintain their shape better.

Tomato, Cucumber, Corn and Avocado Salad


  • - Heirloom Tomatoes; halved
  • - 1-2 Ears of Corn; Grilled and sliced from the cob
  • - 1 Avocado; Ripe but not too soft
  • - 1 - 2 Cucumbers; diced
  • - Red Wine Vinegar to taste
  • - Salt and Pepper to Taste
  • - Camellia Sea-Buckthorn Oil to taste
  • - 1/2 Shallot Minced
  • - Lemon Juice to Taste


  1. Boil corn for about 5 minutes until bright yellow.
  2. Brush with olive oil and/or butter and set on a grill heated to high.
  3. Watch for burning, and remove when charred.
  4. Remove corn from cobs, combine all ingredients and season to taste!

Sun-Dried Tomato Chutney

Sun Dried Tomato Chutney

Okay, so this isn’t technically a sun dried tomato “chutney”, but it isn’t a tapenade either..and I didn’t want to simply call it a paste because that doesn’t sound cute…so I’m calling this sun-dried tomato creation of mine a chutney. If you don’t like it I’m sorry. But, that’s just what we’re doing.

Sun Dried Tomato Tapenade IngredientsMince up your garlic and toss it into your pan with olive oil. Cook until fragrant and add your sun dried tomatoes. Cook down a little about 5 minutes on medium heat, turn the heat down, add half of your basil and mix.

Then transfer your mixture into a bowl and get out your immersion blender!

sundried in bowl

Mix carefully on high, pulsing as you go. You may want a bowl with higher sides as it does splatter a little, but if you’re careful and take your time you should be fine! At this point I added a little white whine vinegar to taste and salt and pepper.

Ingredients mixed in bowlOnce you’re done pulsing it up, add your parmesan cheese to taste, mix and stick the mixture in the refrigerator while you toast your crostini.

Slice your french bread to the desired thickness, spread olive oil on both sides and stick in a 350 degree oven. Cook for about 15-20 minutes until golden brown, rotating the cooking sheet halfway through. Let the crostini’s cool and check your chutney for the right temperature.

If you want, you can rub a garlic clove on the bread to give it a nice spicy garlic taste before it cools, then top with your sun dried tomato chutney. I think that’s an amazing little trick that adds a ton of flavor to a dish.

And then you’re done! Top with a little more basil, maybe a little salt, pepper and parmesan and you are good to go! Printable recipe coming soon!

Sun-Dried Tomato Chutney


  • - Crusty french bread
  • - 1 jar sun-dried tomatoes in oil
  • - 3 cloves garlic; minced
  • - 2 lemon wedges or more to taste
  • - Basil to taste; Chiffonade
  • - 1 roma tomato; minced
  • - Grated Parmesan cheese to taste
  • - Goat Cheese
  • - Salt and Pepper to taste


  1. Set your oven to 350 degrees fahrenheit and grease your slices of french bread with olive oil.
  2. Cook for 15 minutes until golden brown. Let cool while you cook the rest.
  3. Cook down your garlic, sun-dried tomatoes and roma tomato.
  4. Add basil, salt, pepper and parmesan cheese to taste.
  5. Use an immersion blender, food processor, or bender to blend until a paste-like consistency.
  6. Top your crostini with goat cheese, then with the sun-dried tomato mixture.
  7. Top with basil, parmesan cheese and fresh cracked pepper as a garnish.

Brooke’s Bruschetta

Brooke’s Bruschetta

I made this awesome bruschetta over the weekend when my little sister and her girlfriend came over for dinner. I also made some BBQ ribs and homemade BBQ sauce. The bruschetta was just our appetizer.

To make this delicious bruschetta for four, you will need…

I used roma tomatoes because they’re tasty and they keep their texture well.

Bruschetta Ingredients

The next step is something I decided to do, which I’m not sure other people do, but I think it helped the recipe and I will explain why, of course. So I decided to deseed the tomatoes, as you see below. I did this because the last thing I wanted was soggy bread. I didn’t completely deseed them, but I cut the tomatoes in half and squeezed out most of the juice and seeds inside the tomatoes to rid it of some of the juices.

Now don’t look at me crazy like that, but most of the juices, and flavor, still remain, but the final product was a non-soggy-breaded bruschetta.

 Next, you’re going to mince the tomatoes, almost down to a paste. I started that out by chopping them, and then mincing most of them at once. Once you’re done mincing, sprinkle salt and pepper to taste, and sit them in the refrigerator for 15 minutes. Preheat your oven to 450 degrees now!

Bruschetta Tomatoes

Once they’re done in the fridge, I took them out and drained a little bit of the liquid that ended up in the bottom of the bowl. I added the balsamic and the olive oil. I used flavored balsamic and flavored olive oil, but plain is just as delicious!

Bruschetta Ingredients IN

I also decided to add some shallots.

Bruschetta Shallot and Tomato

Then of course, my parmesan cheese and basil.Bruschetta Mix Basil

Then, I took my shredded parmesan, not grated, and chopped it into smaller pieces. I like the shredded because every now and then I would get a bigger piece of the parmesan which I thought tasted delicious.

At this point I also sliced the french baguette and smoothed olive oil on one side, and stuck them into the 450 degree oven for about 5-6 minutes.

I know, I forgot to take pictures of ALL OF THESE STEPS… I am forever in your debt.

Once I took the bread out of the oven, I quickly grabbed my peeled garlic cloves and rubbed them along the surface of the bread. The garlic melts into the bread and it is just beautiful.


Bruschetta Instagram

Brooke’s Perfect Bruschetta. It was a huge hit! Open a nice bottle of Sauvignon Blanc and enjoy!


Brooke’s Bruschetta

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4

I love bruschetta. Theres something about the crisp baguette, the mixture of tomato, basil and balsamic that just lifts my spirits and makes me feel fancy.


  • -Half a container of mixed cherry tomatoes (I used orange, red and yellow. I feel like these are sweeter than romas)
  • -1 French baguette
  • -2 cloves of garlic peeled
  • -2 tbsp balsamic vinegar
  • -2 tsp olive oil, plus some for the bread
  • -Fresh minced basil
  • -Salt and pepper to taste
  • -2 tsp (or to taste) shredded parmesan, chopped!


  1. Cut your tomatoes in half and deseed them as best you can.
  2. Mince the tomatoes down to a paste.
  3. Salt and pepper the tomatoes and stick them into the fridge for about 15 minutes.
  4. Take them out of the fridge and mix minced basil and parmesan and your balsamic. Let sit at room temperature. Preheat your oven to 450.
  5. Slice your baguette into 1/2 inch thick slices and use a pastry bush to moisten with extra virgin olive oil. Toast them for about 5-6 minutes.
  6. Once your toasted baguettes come out of the oven, immediately grab your clove of garlic and rub along the surface of your bread.
  7. Top with the tomato mixture right before serving, and garnish with a few sprigs of fresh basil, and freshly cracked black pepper.
  8. ENJOY!

Homemade Salsa

Homemade Salsa

Last weekend my little cousin turned 16 years old! So I decided to make some delicious homemade salsa and guacamole for the occasion. I have made guacamole many, many times in my life but I have never made actual salsa! I’ve made pico de gallo, but never homemade salsa.

First, take all of your beautiful ingredients and take a picture because you now have a good camera!

Salsa Ingredients - 2

The next step is to roughly chop your roma tomatoes, your chilies, your onion and your garlic.

Salsa Skillet Ingredients

Next, toss the tomatoes all of the ingredients into the skillet and turn the heat on low.  Throw a pinch of ground cumin and salt into the skillet.

Next, chop up the cilantro and keep it fresh, don’t throw it into the skillet with the cooking vegetables. We are going to add the cilantro to the food processor.

Salsa Skillet Seasoned

Now, add the vegetables and the cilantro into the food processor, along with a tablespoon of salt, another pinch of cumin, and a teaspoon of fresh ground pepper. I also added some fresh chopped red onions, white onions, and jalapeños. This is where you would add the 2 tbsp of apple cider vinegar. I also added fresh squeezed lemon juice (use lime if you have it) from two lemons.

Salsa Processor2

salsa processor

At this point my dog ran into the room as I put the top on the processor to turn it on, so I had to take a picture of his adorable face.

My dog

Now process the salsa until it is the consistency you want it, and add seasoning to taste.

Salsa Processed

And voila!! The salsa looks perfect. I topped it off with some extra ground pepper and put it in a tupperware so I cold take it to the party! I also added salt, cilantro, and tapatio to taste. So depending on your taste preferences, season away! I also added 2 tablespoons of apple cider vinegar, mixed it all up, and tossed it in the fridge until we left. This homemade salsa was a big hit at the party!

homemade salsa

Everyone loved the salsa, some even went as far as to say the salsa was the “Best they ever had.” Maybe they’re biased because they love me, but thats not too bad for my first shot! Try it out and let me know if/what you tweak, and how you liked it! If you have any homemade salsa recipes you’d like to share I’d be happy to see them!

Homemade Salsa


  • - 4 ripe roma tomatoes
  • - 2-4  limes or lemons
  • - 1 green bell pepper
  • - A bunch of cilantro
  • - 1/2 medium white onion
  • - 1 small red onion
  • - 3 garlic cloves
  • - 1 -2 jalapeños (depending on your spice preference)
  • - 2 tbsp apple cider vinegar
  • - A medium skillet
  • - A food processor or high speed blender
  • - Salt, pepper, and hot sauce to taste


  1. Chop your tomatoes, onions, garlic, bell pepper, and jalapeños and toss into a pan.
  2. Cook on low for a few minutes. Add cumin, salt, and pepper to taste.
  3. Pour the mixture into the food processor or high speed blender, and add cilantro, lime, and some raw onions and jalapeños.
  4. Process until smooth, add hot sauce, salt, and pepper to taste.
  5. ENJOY!