Avocado Salsa
This fresh and zesty Avocado Salsa recipe makes a fast, healthy, and tasty appetizer or side dish for any Mexican entree.
Ingredients
- 2 large avocados (pitted and cut up into small pieces)
- 1/2 red onion (finely chopped; about 1/2 cup)
- 1 cup cherry tomatoes (diced; about 15 tomatoes)
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1 teaspoon Kosher salt (plus more to taste)
Instructions
- Mix all ingredients together and lightly toss until lime juice has coated all of the veggies. Taste and season with salt to your preference.
- Serve immediately with tortilla chips.
Notes/Tips
- Chop the avocado and cherry tomatoes into small, uniform pieces that fit on a chip. We suggest dicing the red onion even smaller.
- I've found that the avocados are easier to chop if they are refrigerated beforehand.
- Cilantro – Finely chop to sprinkle over the top or stir in for added flavor and freshness.
- Jalapeno Pepper – Seed and mince to add some crunch and heat.
- Cumin – Stir in a little cumin from the pantry to add smokiness.
- Cayenne Pepper – Stir in a pinch of cayenne from the pantry for even more heat.
Nutrition
Calories: 175 kcal (9%) | Carbohydrates: 12 g (4%) | Protein: 3 g (6%) | Fat: 15 g (23%) | Sodium: 593 mg (26%) | Fiber: 7 g (29%) | Sugar: 2 g (2%)
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