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Grid Iron Meat

Tomato & Avocado Salsa

This vibrant salsa brings together ripe tomatoes and creamy avocado with the sharpness of red onion, the brightness of fresh lime, and the zing of coriander. It’s a lively, cooling side that complements spicy meats, grilled fish, or Mexican-inspired mains beautifully.

INGREDIENTS
  • 2 ripe tomatoes, deseeded and finely diced
  • 1 ripe avocado, diced
  • ¼ red onion, finely chopped
  • Juice of 1 lime (plus extra to taste)
  • Small handful fresh coriander leaves, roughly chopped
  • 1 tbsp olive oil
  • Sea salt and cracked black pepper, to taste
  • Optional: pinch of chilli flakes or finely diced fresh chilli
METHOD

  1. In a medium bowl, combine the diced tomatoes, avocado, and red onion.
  2. Add the lime juice, olive oil, and chopped coriander.
  3. Gently stir to combine, being careful not to mash the avocado.
  4. Season to taste with salt, pepper, and chilli if using.
  5. Serve immediately, or chill briefly before serving for a fresher finish.

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What mains does this pair well with?

Variations:

  • Add diced mango or pineapple for a fruity twist.
  • Swap coriander for fresh basil for a Mediterranean feel.
  • Stir in a spoonful of Greek yoghurt for a creamy salsa dressing.

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Hot Tips

Storage Tip Best served fresh, but will keep covered in the fridge for up to 12 hours. To prevent browning, press cling film directly onto the surface of the salsa.

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