Avocado Tomato Salsa Recipes

TOMATO AND AVOCADO SALSA

Tomato and Avocado Salsa image

Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.

Provided by Martha Rose Shulman

Time 20m

Number Of Ingredients 8

Ingredients

1 pound ripe tomatoes, finely diced
1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels
1 to 3 serrano or jalapeño peppers, minced
1 ripe avocado, peeled, pitted and finely diced
2 to 3 teaspoons fresh lime juice (to taste)
1 tablespoon extra virgin olive oil
1/4 cup chopped cilantro (more to taste)
Salt, preferably kosher salt, to taste

Steps:

Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams

AVOCADO TOMATO SALSA

Avocado Tomato Salsa image

Make and share this Avocado Tomato Salsa recipe from Food.com.

Provided by PaulaG

Categories Onions

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 roma tomatoes, chopped
2 medium avocados, peeled, and diced
1/4 cup chopped red onion
2 serrano chilies, seeded and diced
2 -3 tablespoons chopped cilantro
1 lime, juice of
salt and pepper, to taste

Steps:

In a medium bowl mix together the ingredients.
Allow to stand while preparing the remainder of the meal.

Nutrition Facts : Calories 174.1, Fat 14.8, SaturatedFat 2.2, Sodium 9.6, Carbohydrate 11.8, Fiber 7.4, Sugar 2.2, Protein 2.5

ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS

Roasted Tomato Salsa with a Smashed Avocado and Chips image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

4 medium sized red tomatoes
1 dried morita pepper
1 dried arbol pepper
1 dried pasilla pepper
1 teaspoon pico di gallo ground chili pepper
1 tablespoon freshly chopped cilantro leaves
1 to 2 cloves garlic, chopped
1/2 key lime, juiced
1/4 white onion, diced
Salt
4 corn tortillas
Vegetable or corn oil
Salt
Ground cumin, to taste
1 lime, halved
1 ripe avocado
1/2 lime, juiced
Salt

Steps:

Smashed Avocado:;
Preheat grill over high heat.
Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
Serve chips in a large bowl tossed with salsa and avocado.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

AVOCADO TOMATO AND OLIVE SALSA

Avocado Tomato and Olive Salsa image

This is a HEARTY and oh-so-delicious salsa/salad/dip (I can not really decide what to consider it). Great on tortilla chips or right off of a spoon!! It's a good idea to soak your diced avacados briefly in a little lemon juice right after prepping to help retain the nice color...

Provided by FolkDiva

Categories Vegetable

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

Ingredients

2 avocados (ripe but still firm, diced)
2 garlic cloves (minced)
1/2 teaspoon cumin
2 tablespoons fresh cilantro (chopped)
2 cups grape tomatoes (quartered)
1/2 medium red onion (chopped, may substitute green onion...very tasty as well)
1 cup black olives (sliced, or green olives...your preference)
1/2 cup feta cheese (crumbled)
1 lime (juice of)
1/4-1/2 cup Italian dressing (for some reason Wishbone Robust seems to work particularly well....but your favorite will certainly )

Steps:

Toss everything together gently, chill for a couple of hours and serve with tortilla chips!

TOMATO, CORN AND AVOCADO SALSA

Tomato, Corn and Avocado Salsa image

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

Provided by julie

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 30m

Yield 16

Number Of Ingredients 10

Ingredients

1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1 red bell pepper, seeded and diced
1 ½ teaspoons minced jalapeno pepper
1 avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g

AVOCADO TOMATO SALSA

Avocado Tomato Salsa image

Provided by Nina Simonds

Categories Tomato Side Fourth of July Picnic Vegetarian Quick & Easy Cinco de Mayo Backyard BBQ Avocado Summer Birthday Vegan Raw Party Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 5 to 6 Cups

Number Of Ingredients 9

Ingredients

3/4 pound ripe tomatoes, rinsed and drained, stems removed
2 avocados, peeled, pit removed, cut into 1/4-inch dice
Juice of about 1 1/2 limes (about 4 1/2 tablespoons)
1 jalapeno chile, cored and seeded, or to taste
1 tablespoon minced garlic
1 cup minced scallion greens
2 tablespoons fruity extra-virgin olive oil
1/2 cup fresh cilantro leaves, chopped coarsely
1 teaspoon salt

Steps:

First
Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.
Second
Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.

EASY TOMATO AVOCADO SALAD

Easy Tomato Avocado Salad image

I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1-1/2 teaspoons lemon juice
3/4 teaspoon lime juice
1/8 to 1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium ripe avocado, peeled and cubed
1/2 cup cubed tomato
1/4 cup chopped red onion

Steps:

In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 173 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

AVOCADO, TOMATO AND MANGO SALSA

Avocado, Tomato and Mango Salsa image

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

Provided by FHIVESHOT

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
¼ cup chopped red onion
3 tablespoons olive oil

Steps:

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 13.8 g, Fat 12 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 397.3 mg, Sugar 8 g

AVOCADO AND ROASTED TOMATILLO SALSA

Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

TOMATO-AVOCADO SALSA

Tomato-Avocado Salsa image

Categories Condiment/Spread Herb Tomato Vegetable No-Cook Super Bowl Vegetarian Backyard BBQ Avocado Summer Chill Vegan Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

One 15-ounce container purchased salsa
1 diced medium avocado
1 tablespoon fresh lime juice
1 tablespoon olive oil
3 tablespoons finely chopped cilantro
Salt and pepper

Steps:

Mix salsa with avocado, lime juice, olive oil, and chopped cilantro. Season with salt and pepper; chill until ready to serve.

CHUNKY TOMATO & AVOCADO SALSA

Chunky tomato & avocado salsa image

This fresh and tangy vegetarian side dish makes a great addition to a Mexican dinner party banquet

Provided by Good Food team

Categories Side dish

Time 25m

Number Of Ingredients 9

Ingredients

150ml/ ¼ pint extra-virgin olive oil
juice 5 limes (100ml/3½fl oz)
small bunch coriander , roughly chopped
2 tbsp honey
1 garlic clove , crushed
2 tbsp pickled jalapeño pepper , chopped
6 avocados , stoned and chopped into chunks
2 cucumber , deseeded and chopped into chunks
1.5 kg/ 3lb 5oz cherry tomato , halved

Steps:

To make the dressing, whisk together the olive oil, lime juice, coriander, honey, garlic, jalapeño peppers and some salt and pepper, then set aside. Combine the salsa ingredients, toss with the dressing and serve.

Nutrition Facts : Calories 234 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

TOMATO & AVOCADO SALSA

Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories Dinner, Side dish

Time 10m

Number Of Ingredients 7

Ingredients

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

Steps:

In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

More about "avocado tomato salsa recipes"

AVOCADO & TOMATO SALSA | GIMME DELICIOUS

2021-09-29 Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. …
From gimmedelicious.com
3.9/5 (7)
Total Time 15 mins
Category Healthy
Calories 234 per serving

Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently stir with a spoon until fully combines.
Serve immediately or tightly cover with plastic wrap and refrigerate for up to 2 days. The lime will keep the avocado from browning.

Avocado Tomato Salsa Recipes

TOMATO AND AVOCADO SALSA

Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.

AVOCADO TOMATO SALSA

Make and share this Avocado Tomato Salsa recipe from Food.com.

ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS

AVOCADO TOMATO AND OLIVE SALSA

This is a HEARTY and oh-so-delicious salsa/salad/dip (I can not really decide what to consider it). Great on tortilla chips or right off of a spoon!! It's a good idea to soak your diced avacados briefly in a little lemon juice right after prepping to help retain the nice color...

TOMATO, CORN AND AVOCADO SALSA

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

AVOCADO TOMATO SALSA

EASY TOMATO AVOCADO SALAD

I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.

AVOCADO, TOMATO AND MANGO SALSA

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

AVOCADO AND ROASTED TOMATILLO SALSA

TOMATO-AVOCADO SALSA

CHUNKY TOMATO & AVOCADO SALSA

This fresh and tangy vegetarian side dish makes a great addition to a Mexican dinner party banquet

TOMATO & AVOCADO SALSA

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

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