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A bowl of fresh chunky avocado and tomato salsa with lime and cilantro.

The Best Avocado & Tomato Salsa

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 121
Ingredients Method

Ingredients
  

  • 2 large ripe Hass avocados, pitted, peeled, and diced into 1/2-inch cubes
  • 3 firm Roma tomatoes, seeded and diced into 1/2-inch cubes
  • 1/2 small red onion, finely diced (approx. 1/2 cup)
  • 1 medium jalape ño, seeded and finely minced (approx. 1-2 tablespoons)
  • 1/2 cup fresh cilantro, finely chopped
  • 3 tablespoons fresh lime juice (approx. 1.5 limes)
  • 2 cloves garlic , finely minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

Method
 

  1. Prepare the dressing: In a small non-reactive bowl, whisk together the fresh lime juice, minced garlic, ground cumin, sea salt, and black pepper until the salt is fully dissolved and the mixture is emulsified.
  2. Process the vegetables: Seed the Roma tomatoes before dicing to prevent the salsa from becoming watery. Dice the avocados last to minimize exposure to air and prevent browning.
  3. Combine base ingredients: In a medium glass or stainless steel mixing bowl, combine the diced tomatoes, red onion, minced jalapeño, and chopped cilantro.
  4. Add avocado: Gently place the diced avocado on top of the tomato mixture.
  5. Emulsify and coat: Drizzle the prepared lime dressing over the avocado and vegetables immediately.
  6. Fold: Using a silicone spatula, use a gentle folding motion to combine the ingredients until the avocado is evenly coated with the dressing. Avoid over-mixing to maintain the structural integrity of the avocado cubes.
  7. Meld: Allow the salsa to sit at room temperature for 10-15 minutes before serving to allow the flavors to harmonize, or serve immediately for maximum brightness.