AVOCADO-TOMATILLO RELISH (From Bobby Flay's Mesa Grill Cookbook)

This bright relish melds cool, creamy avocados with tart, acidic tomatillos for an altogether fresh, green topping or dip.

3 ripe Hass avocados, peeled, pitted, and diced
3 tomatillos, husked, scrubbed, and diced
Juice of 2 limes
3 tablespoons canola oil
1 tablespoon honey
Kosher salt and freshly ground black pepper
3 green onions, white and green parts, thinly sliced
3 tablespoons chopped fresh cilantro

Stir together the avocados, tomatillos, lime juice, oil, honey, and salt and pepper to taste in a medium bowl. Fold in the green onions and cilantro until combined. This can be made up to 30 minutes in advance and refrigerated.

Makes about 4 cups