Avocado-Tomato Salsa in a Hurry

I recently read an article about the large amounts of fat and chemicals in guacamole spice packets. Combined with sour cream, the classic Mexican dip, can add way too many fat calories. Besides the nutrition news, the spice packets simple cover up the creamy, full flavored taste of the avocado. This quick and easy “salsa” version of guacamole disappears as quickly as you can make it. With specs of red from tomato, slight tang from sweet onion, and a warming background of spices that enhance, rather than cover up, the rich flavors blend beautifully for a festive dip. Perfect for the winter holidays with it’s red and green, don’t shy away from this color combination in food. Red and green live across from each other on the color wheel, making them complimentary colors. Bringing complimentary colors together in your food will give it a festive flair any time of year. 2-4 servings (unless you have me over and then you can make up one whole recipe just for me).


  • 2 ripe avocados
  • 1 lime, halved
  • 2 Tbsp finely minced sweet yellow or red onion
  • 1 large tomato1 pinch and 1/8 tsp salt
  • 1 pinch and 1/8 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 2 Tbsp finely minced cilantro

Optional: this recipe is a bit tart (how I like it) and a bit mild (how my husband likes it). To balance the tartness you can add a pinch or two of sugar. For a bit more kick, add a pinch or two of cayenne pepper.


  1. Cube the flesh of the avocado: slice lengthwise around the avocado cutting through to the pit. Split the avocado open and smack your knife into the center of the pit. Turn the knife to remove the pit. Score the flesh through to the skin lengthwise and crosswise. Use a spoon to scoop the cubed avocado into a bowl.
  2. Squeeze half the lime over the avocado in the bowl. This is for flavor and to prevent the avocado from browning.
  3. Put the minced onion in a small bowl and squeeze the remaining half lime over it. Add a pinch of salt and pepper and let it sit while you prepare the rest of the dip.
  4. Seed the tomato: cut tomato in half. Using a spoon, scoop out the seeds and the flesh inside that does not ring the skin. Slice the tomato into strips from the inside (reduces slipping). Cut into small squares the size of the the avocado pieces. Add it to the bowl of avocado. 
  5. Measure out the 1/8 tsp of each salt and pepper, the 1/4 tsp of each garlic powder and cumin, and mince and add the cilantro in the bowl with the avocado and tomato. Add the minced cilantro to the bowl as well. 
  6. Stir together and adjust seasoning, including optional ingredients, as needed.

Voila! A delicious, filling, and healthful dip. Now you know the only fats in the dip are the healthy kind. I hope you enjoyed the step by step picture format. Let me know how you like it.

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