Tomato Avocado Salsa Recipes

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HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA



Herb-Roasted Salmon with Tomato-Avocado Salsa image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus more for the baking sheet and salmon
1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh basil
2 1/4 pounds center-cut salmon fillet, skin and bones removed
Kosher salt and freshly ground black pepper
2 large avocados
12 ounces mixed-colored cherry or grape tomatoes, halved or quartered if large
2 tablespoons fresh lemon juice
1 small shallot, minced

Steps:

  • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
  • Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
  • Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
  • Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
  • Serve the salmon with the salsa on the side.

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

Categories     easy, quick, condiments

Time 20m

Number Of Ingredients 8

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 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

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

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

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 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

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

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

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

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

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

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

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.

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

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.

TOMATO AVOCADO SALSA



Tomato Avocado Salsa image

Serve with tortilla chips, or as a topping for fajitas burritos or quesadillas. WW 0 points upto 1/4 cup Cook time is chill time.

Provided by Nyteglori

Categories     Tex Mex

Time 2h10m

Yield 2 cups, 8-16 serving(s)

Number Of Ingredients 9

1 teaspoon lime zest
2 tablespoons lime juice
3 plum tomatoes, seeded and diced
1/3 cup onion, chopped
1/4 cup cilantro, chopped
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 avocado, peeled, seeded and diced

Steps:

  • Combine all ingredients in a bowl.
  • Toss well and chill.

Nutrition Facts : Calories 48.8, Fat 3.7, SaturatedFat 0.5, Sodium 39.9, Carbohydrate 4.2, Fiber 2.1, Sugar 1.1, Protein 0.8

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

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.

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

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

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

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!

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Preparation. 1 Drain diced tomatoes in a colander to remove some of their juice. Place tomato, avocado and onion in a bowl and gently stir using a fork to combine. 2 Whisk together oil, vinegar, Gourmet Garden Basil Stir-In Paste and Gourmet Garden Garlic Stir-In Paste and combine with chopped vegetables. Season with salt and pepper. Serve with tortilla chips.
From gourmetgarden.com


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