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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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • 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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