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Recipe

Avocado Salsa

Scott Phillips

Yield: Yields about 3 cups.

Put a few generous spoonfuls of this salsa into soup bowls and then ladle Yellow Tomato Gazpacho over it.

Ingredients

  • 2 small Haas avocados, cut into small dice
  • 1 small hot red chile, seeded and minced
  • 1 small red onion, cut into small dice
  • 1 red heirloom slicing tomato, seeded and diced
  • 1 Tbs. finely chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 49
      Fat Calories (kcal): 41
      Fat (g): 5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 49
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 0

Preparation

  • In a medium bowl, stir together the avocado, chile, onion, tomato, cilantro, lime juice, olive oil, and salt and pepper to taste. Refrigerate, covered, for at least 20 minutes and up to 3 hours before serving.

Reviews

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Reviews

  • kathycooks | 08/21/2013

    This recipe is wonderful. It looks great served in a glass bowl with the salsa, and tastes great. Made it for our gourmet group and everyone loved it.

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