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Creamy, Spicy Avocado Salsa

Sometimes, you just need a little avocado.

Mashed up to make guacamole, sliced and scattered on a salad, spread on a sandwich… you can eat it however you want.

Nutritionally speaking, avocadoes are a kind of a big deal. Not in a Ron Burgundy big deal way, but in a contains healthy fats, lowers your bad cholesterol, high in essential nutrients kind of way.

Plus, they’re creamy – oh, so creamy – and they taste delicious.

Like I said, sometimes you just need a little avocado.

For your next fix, mix up a batch of this avocado salsa. It’s quick to assemble (just as speedy as this Fresh Salsa), but the tasty green fruit offers a unique texture and a delicate flavour to compliment the tanginess and heat.

Eat with tortilla chips, in burritos or tacos, or on top of grilled fish or chicken.

Avocado Salsa
Makes approximately 3 cups

2 large avocadoes
2 cups chopped tomatoes (note: opt for cherry or vine-ripened tomatoes for maximum flavour)
½ red onion, finely chopped
Juice of 1-2 limes, to taste
1-2 jalapenos, seeded and diced, to taste
1 large clove garlic, smashed and minced
¼ cup chopped, fresh cilantro (optional)
Sea salt, to taste

Halve the avocadoes lengthwise, remove the stones, and scoop out the flesh with a spoon. Roughly chop the flesh, and place in a medium bowl. Add the remainder of ingredients, and season with sea salt, to taste.

  1. Maria09-15-11

    Hi, what a cool recipe, thanks for sharing! I liked this hot and spicy twist so much that I shared this post with the readers of my blog: I hope you’ll stop by and check it out. Until then, kudos on your fabulous blog! Maria

  2. Carrie09-16-11

    Yum! I make a guacamole salad where I chop up most of these ingredients into bigger pieces, but I like the idea of kind of mashing everything together just a little bit like this. Kind of a cross between salad/salsa/guac. It looks amazing!

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