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Avocado Salsa

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Yields about 3 cups.

  • by Stu Stein 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 (g): 5; Fat Calories (kcal): 41; Saturated Fat (g): 1; Protein (g): 0; Monounsaturated Fat (g): 3; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0; Sodium (mg): 49; Cholesterol (mg): 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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