I remember being pregnant with Isabella and having ALL the cravings for veggie hotdogs. Back then I keep it simple with ketchup and mustard. Later on I would add caramelized onions, a bit of feta and avocado (just typing this makes me want to have that exact combination;)
Fast forward many years later and veggie hotdogs are part of our summer BBQs, this time around, ketchup and mustard are a thing of the past (except at a ball game!) and at home we opt for different toppings to add. Salsas is what I love making the most in the summer and it works not only on these veggie hotdogs, but on salmon too.
This salsa combines avocado, mango and cilantro. If cilantro is not your fave, basil works great too. Once made, let it marinate for at least 15 minutes so that all the flavours come together.
For the hotdog buns, I like to steam them a bit, but grilling them for a minute next to your hotdogs works well too.
There's nothing more relaxing than a summer night where dinner doesn't need to be complicated and hotdogs can be brought to another level when you dress them up in a pretty salsa. I hope you like them as much as we do!
4 Wonder ballpark classic hotdog buns
4 St. Yves soy hot dogs
½ medium red onion
1 medium avocado
½ cup Cilantro
2 tbsp olive oil
Salt and pepper to taste
Small dice avocado, mango and onions in a bowl, season with salt and pepper, add the juice of one lemon and 2 tbsp of olive oil and set aside.
Steam or place hot dogs on the grill as directed in package. Grill ballpark hotdog buns for a minute turning them on the other side eat after 30 seconds. When hotdogs are ready, place them on their bun topping with the peach and avocado salsa, and finishing off with chopped cilantro.
*This post was made in collaboration with Weston Bakeries and their 150 buns of summer, however all views and recipe creation are my own