Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Tomato-Avocado Salsa

By , from the Culinate Kitchen collection
Serves 6
Prep Time 20 minutes
Total Time 20 minutes


This salsa is great with chips or served as a topping for tacos or tostados. Even without the avocadoes, it’s tasty.


2 tsp. cumin seeds
1 large garlic clove, minced
1 Tbsp. fresh lime juice
1 tsp. minced jalapeño
1 bunch scallions, chopped (mostly white with a little light green) or ¼ cup diced red or white onion
½ tsp. salt, or more to taste
1 Tbsp. fresh cilantro, coarsely chopped
1 pt. cherry tomatoes, quartered
1 small, ripe avocado (preferably Hass), peeled, pitted, and diced


  1. In a small dry skillet, roast the cumin seeds over moderately high heat, tossing until fragrant and golden, about 1 minute. Remove seeds from heat and let cool, then grind the seeds with a pestle in a large mortar or chop them finely on a cutting board.
  2. In a medium bowl, combine the cumin, garlic, lime juice, jalapeño, scallions, salt, and cilantro. Fold in the tomatoes, then the avocado. Place plastic wrap directly on salsa and let stand at room temperature for an hour before serving.

This content is from the Culinate Kitchen collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice