Avocado Tomato Salsa

From the kitchen of Carly

Fresh tomatoes meet creamy avocado in this bright, herbaceous salsa. Lime juice and jalapeño bring heat and tang, while cilantro and scallions add layers of flavor. It's the perfect accompaniment to grilled fish, chicken, or vegetables.

Avocado Tomato Salsa

Avocado and tomato meet at their best in this bright, textured salsa. The trick is scooping out those tomato seeds so you don't end up with a watery mess, then dicing everything chunky enough to keep it snappy. Lime and cilantro make it sing, and the olive oil carries the whole thing forward. Serve it with grilled fish, chicken, or just with chips.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 3/4 lbripe tomatoes, rinsed and drained, stems removed
  • 2avocados, peeled, pit removed, cut into 1/4-inch dice
  • 1Juice of about 1 1/2 limes
  • 1jalapeno chile, cored and seeded, or to taste
  • 1 tbspminced garlic
  • 1 cupminced scallion greens
  • 2 tbspfruity extra-virgin olive oil
  • 1/2 cupfresh cilantro leaves, chopped coarsely
  • 1 tspsalt

Instructions

  1. Halve the tomatoes and scoop out the seeds, then cut the flesh into 1/2-inch dice and drop it into a serving bowl.

  2. Add all the remaining ingredients and fold everything together gently so the avocado holds its shape. Taste, adjust the seasoning as needed, and serve alongside grilled meat, seafood, or vegetables.

Tips from the kitchen

  • Seed your tomatoes aggressively. Cut them in half and use a small spoon to really dig out those pockets of liquid and seeds, or your salsa will go soggy in minutes.
  • Dice the avocado last, right before serving. Cut them larger than you think, then fold them in gently so they stay chunky instead of turning to mush.
  • Taste as you go. Jalapenos vary wildly in heat, and limes vary in juice, so season in stages rather than all at once.

Variations

  • Skip the avocado and double the cilantro for a lighter, faster tomato salsa that keeps longer and pairs just as well with seafood.
  • Add a small diced cucumber and swap the scallion greens for white parts of the scallions for a more textural, salad-like take.
  • Use a serrano or habanero instead of jalapeno if you want real heat, and tone down the lime slightly so the spice comes through.
  • Stir in a tablespoon of finely minced red onion for a sharper bite that cuts through rich grilled meats.

Make ahead and storage

Keep leftovers in an airtight container in the fridge for up to one day, though the avocado will brown and the texture will soften. This isn't a make-ahead salsa, freezing won't work.