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Fresh Tomato Salsa With Avocado

A zesty salsa perfect for dipping, topping tacos, or adding a burst of flavor to your favorite dishes.
fresh salsa with avocado
  • Makes 3 cups
  • Prep Time 15 minutes
  • Cook Time 0 minutes


  • 1 lb. Roma tomatoes
  • 2 scallions, cut into 1-inch pieces
  • 1 clove garlic, chopped
  • 1 large jalapeño, stem and seeds removed
  • ¼ cup fresh cilantro, torn
  • 1 tbs. fresh lime juice
  • 1 tsp. ground cumin
  • 1 tsp. sea salt
  • 1 large avocado


Slice each tomato in half vertically, cut out the stem, and squeeze out the seeds and pulp. Place the tomato halves in a food-processor bowl.
Add the scallions, garlic, and jalapeño, and pulse a few times to chop everything finely, but don’t purée the mixture.
Add the cilantro, lime juice, cumin, and salt, and pulse to mix. Transfer to a large bowl.
Just before serving, cut the avocado in half length­wise and remove the pit. Use a paring knife to cut the flesh into cubes in the shell, then scoop out with a spoon into the bowl.
Toss gently to mix and serve immediately.

For more recipes to enjoy your seasonal bounty of tomatoes, visit “6 Summer Tomato Recipes.”

Photography: Terry Brennan; Food styling: Betsy Nelson

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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