Mexican Salsa Cruda With Avocado (A Raw Tomato Sauce)

By Craig Claiborne and Pierre Franey

Total Time
About 5 minutes
Rating
4(6)
Comments
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Featured in: FOOD; MUSSELS

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Ingredients

Yield:2½ cups
  • 1cup cubed fresh red ripe tomatoes
  • 6tablespoons chopped onions, preferably red
  • ⅓cup chopped fresh coriander
  • 2tablespoons finely chopped seeded jalapeno peppers
  • 1½cups cubed avocado
  • 1tablespoon freshly squeezed lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

84 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 1 gram protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a mixing bowl and blend well.

Ratings

4 out of 5
6 user ratings
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Comments

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arlene

I used scallions instead of red onion and I added corn from a leftover grilled cob. Delicious

A. Fein

Delicious salsa to use with Kim Severson's Tacos de Carnitas... I used 2 cups of tomatoes and green onions instead of red to make this.

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