Chunky Avocado Salsa

Name: Chunky Avocado Salsa
Prep time: 20 min
Total time: 20 min
Ingredients: 3 large ripe avocados or 4 small-to-medium avocados, diced; 1 pint cherry tomatoes, quartered; 1 cup chopped red onion (about 1 small onion); 1/2 cup finely chopped fresh cilantro; 1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit); 1/4 cup lime juice (from 1 to 2 limes); 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt, to taste; 1/2 teaspoon ground coriander (optional)*

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cookieandkate.com

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

Author : Cookie and Kate

avocado salsa

Ingredients

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3 large ripe avocados or 4 small-to-medium avocados, diced1 pint cherry tomatoes, quartered1 cup chopped red onion (about 1 small onion)1/2 cup finely chopped fresh cilantro1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)1/4 cup lime juice (from 1 to 2 limes)1 teaspoon kosher salt or 1/2 teaspoon fine sea salt, to taste1/2 teaspoon ground coriander (optional)*

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Instructions

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Step 1

In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.

Step 2

Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.