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Tomato and Avocado Salsa Recipe

An excellent and refreshing accompaniment to serve with cold meat or mixed hors d'oeuvres.
It's best made about 30 minutes before serving, to give the flavours a chance to blend - but not enough time for the acids to attack the avocado. Serve at room temperature

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


500g/1 lb Ripe Tomatoes - seeded and chopped
2 skinned and chopped firm (but ripe) Avocados
1 big Spanish Onion, peeled and roughly-chopped

The juice of 1 Lime
1 Red Chili, seeded and finely-chopped
1 big sprig of fresh Flat-Leaved Parsley, I of Coriander leaves and a few chopped Chives
1 medium clove of Garlic, peeled and finely-chopped
100ml/4 fl oz Extra Virgin Olive Oil


1. Put the onion in a food processor and liquidise, transfer it to a sieve and squeeze out as much juice as possible. Keep the juice, and throw the chopped onion away. If you don't have a processor, you can chop the onion finely and squeeze the juices out.

2. Mix all the ingredients together and allow them to stand.


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