My Recipe Box

Avocado Salsa


Yields about 3 cups.

  • by from Fine Cooking
    Issue 73

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

  • 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

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.

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

Photo: Scott Phillips

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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