How can I store the salsa?

In the fridge: Store for a maximum of 1 day covered with cling film (pressed directly onto the salsa to prevent discoloration). In the freezer: Not recommended – avocados change texture when frozen. Reheating: Not applicable. Best served cold or at room temperature.

Can I freeze the salsa?

No, the texture and flavor of avocado are greatly affected by freezing.

What can I do with the flesh of the tomato that I don't use?

Use it in a salad, soup or mix it into a vegetable smoothie.

Can I replace the coriander?

Yes, fresh parsley or mint are refreshing alternatives if you are not a fan of coriander.

How do I best serve this salsa?

As a dip with nachos, on tacos, or as a topping on toast or a salad.

Avocado salsa with lime and coriander and tomato

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15min

•

Easy

A salsa that is just a bit creamier than guacamole, packed with fresh lime flavor, a hint of shallot, and a touch of acidity from white wine vinegar. Delicious as a dip with nachos, on tacos, or as a refreshing appetizer. This recipe is a winner for any occasion.

Ingredients

What do you need?

Quantity: 4P

Avocado salsa 2 ripe avocados
1 shallot, finely chopped
2 to 3 tablespoons olive oil
1 clove garlic, finely chopped or pressed
Juice and zest of 1 lime
1 tablespoon white wine vinegar
Pepper and salt from the grinder

Finishing 1 large tomato
½ bunch of coriander, roughly chopped
Extra olive oil

2 ripe avocados
1 shallot, finely chopped
2 to 3 tablespoons olive oil
1 clove garlic, finely chopped or pressed
Juice and zest of 1 lime
1 tablespoon white wine vinegar
Pepper and salt from the grinder

1 large tomato
½ bunch of coriander, roughly chopped
Extra olive oil

Make it veggie!

This recipe is already completely vegetarian and vegan by itself.

Preparation method

How do you make this?

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Preparing the avocado: Cut the avocados in half, remove the pit and scoop the flesh out of the skin. Mash the flesh roughly in a bowl with a fork until you have a creamy but still slightly chunky mixture.

Mixing the salsa: Add the finely chopped shallot, pressed garlic, lime juice and zest, white wine vinegar, and olive oil. Season with pepper and salt to taste. Mix everything well until you achieve a nice flowing but still firm texture.

Tomato and finishing: Cut the tomato into quarters, remove the wet flesh and seeds (save this for a salad or soup). Cut the firm tomato flesh into fine cubes (brunoise). Gently mix the tomato cubes into the salsa or sprinkle them on top for extra texture. Finish with roughly chopped coriander and a few drops of extra olive oil.

Tips

This salsa is best served slightly cooler than room temperature, so don't serve it too cold.
You can add some extra heat with a pinch of chili flakes or a piece of finely chopped red chili.
Use firm but ripe avocados for the best texture.
The salsa is also delicious as a dressing for a fresh salad or as a topping on toast.