Avocado and Tomato Salsa is a nutritious salad that is easy to make, and this is one of my go-to salads, because of its versatility and adaptability to personal taste and our nutrient needs. This recipe ticks all the boxes for flavours, textures and so deliciously fresh.
Because of its versatility, I have developed this base recipe to include poached eggs, smoked salmon, feta and one with the lot as a breakfast or café idea. I have often used this base recipe as a breakfast idea for places I have worked at, and it can be modified for vegans and vegetarians.
Here in Australia, we have several varieties of avocado, and we are very fortunate to have near year around availability. In peak times, they are delicious and very inexpensive, as a cook, my main aim is to make the best possible food at the best possible price and in peak season, avocado fits the bill.
This recipe works best with a firm yet ripe avocado because as the fruits ages, it softens to the point that it becomes too mashed to be workable. With a very ripe and soft to touch avocado, these are best just as it is on toast or as a side dish.
Our taste is personal, but what you are trying to achieve is a balance of sour, salty and the bitter flavours that come from the garlic, chives, and red onion. This recipe was developed for my taste and growing up in Thailand; my personal taste preference is more towards the sour.
You can try out this recipe first to give you a starting point with flavours, remembering that you can add a little more salt to counter the sour flavour or use fewer lemons/limes. Keep in mind that the acidity has two main functions which are for taste and stop the avocado from turning brown from the natural enzyme within the avocado.
The bite or sharp flavours come from the garlic, onions, and chives and you do not want anyone item to be overbearing in flavour. Too often I have eaten in places where the chefs have cut the onions too large and it became the dominant flavour. So remember to finely dice these ingredients as small as possible.
On A Personal Note
Always remember that our ability to taste is not only a survival trait but a wonderful gift of nature.
Bon Appétit and have fun.
400 grams or 2 large Avocados *Note - Firm yet ripen works best
30 mL or 2 Lemon/ Lime Juice *Note - 1 lemon or lime for every avocado
200 grams/ 7 ounces Cherry Tomato *Note - You can use other tomatoes
1 Bunch Chives finely chopped
30 gram/1 oz Red Onion thinly sliced or very fine diced *Note - 1/2 medium onion
1-2 Gloves of garlic finely crushed
1 - 3 Tablespoons of Olive Oil
1 Lemon or Lime Segment for garnish
Slice avocado in half, remove the seed and using a tablespoon scrape out the fleshy bits.
Dice avocado into around 1 - 2 cm pieces and transfer to a mixing bowl
Squeeze all lemons/limes into the same bowl and mix well being careful not to crush or mash the fruits
Crush and finely chop garlic and add to the bowl
Slice all the cherry tomato into quarters and add to the bowl
Finely chop the chives and reserve some aside for garnishing
Only using half the onion, finely slice or dice and add to a bowl
Add olive oil
Season to taste and mix well