Avocado Tomato Salsa
Yield: approximately 2 cups
This super simple salsa adds flavor and flare to chicken, fish, beans, salads, and eggs. Or use it in place of guacamole in your favorite south-of-the-border recipes or as a dip with tortilla chips!


  • 1 cup diced plum tomatoes*
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh cilantro (may use parsley if not a fan)
  • 2 teaspoons fresh lime juice (may add an extra teaspoon or so to taste)
  • 1/4 teaspoon each kosher salt and freshly ground black pepper
  • 1 medium avocado, diced (ripe but not too soft)
  • Optional: 1/2 a small jalapeño (seeded to reduce heat if desired) or a pinch or two of crushed red pepper flakes


  1. In a medium bowl, combine the tomato, onion, cilantro, lime juice, salt and pepper, and toss to combine. Gently fold in the avocado.

    Serve the salsa over chicken, fish, pork, or as an option to regular tomato salsa or guacamole on your favorite dishes that call for them—like tacos, burrito bowls, eggs, and salads.  Or serve as a dip with tortilla chips.

Notes & Tips

*I’ve also used grape tomatoes and vine-ripened tomatoes for this salsa with great success.  To avoid a watered-down salsa, I recommend draining off any excess liquid from juicy tomatoes.  Along these lines, it’s helpful to gently squeeze the seeds and some of the juice from larger, vine-ripened tomatoes.  Optionally, place the diced tomatoes in a colander and allow them to drain while you prepare the other ingredients.

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