Tomatillo Avocado Salsa

I'm planning on having a jewelry party sometime in November and like a total food minded person, I'm already scanning my magazines for tasty noms for the party! Last time I had Wheat Thins Tuscan Herb flatbread crackers (OH MY GOSH! So tasty and NO HFCS or hydrogenated oils, only problem is the commissary stopped carrying them!), some alouette brand spinach and artichoke cheese spread, sliced cucumber and carrots, homemade mango salsa (don't ask for the recipe, my friend made it and she's not sharing it unfortunately) and tortilla chips and salsa from the local Mexican market. The spread cost less than $20, and everyone loved everything. This time I wanted to make more of it myself since we won't have guests this time around and I can devote a little more time to cooking or preparing food.

Anyway, I got this recipe from Diet & Nutrition magazine, which is a pretty amazing magazine if you've never heard of it. I made a half batch of this recipe and gobbled it down all by myself. I didn't use the cilantro or the cumin seeds, though next time I make it I'll have to give it a shot!

8 oz tomatillos, papery husks removed, cut into 1/2-inch dice
1 1/2 avocados, pitted, peeled, and cut into 1/4-inch dice
3 scallions, white and light green parts only, minced
1 jalapeno chile, stemmed, seeded if you wish (a must if you don't like it too spicy), and minced
3 tbsp minced cilantro leaves
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp ground toasted cumin seeds (optional)
1 tbsp rice vinegar
3 tbsp olive oil

To make the salsa, combine all the ingredients except the vinegar and oil in a bowl. Mix well but gently, taking care not to mash the avocado. Whisk together the vinegar and oil until emulsified, and add just enough of this to the salsa to moisten it. Reserve any leftover vinaigrette to use in other salad dressings.

Here is a picture of the finished product:


Now, on to the menu. I'm thinking of getting tortilla chips from the Mexican market, serving this, mango quesadillas, and chicken tortilla soup. Any thoughts on the menu?