Recipe Redux Condiment Challenge: A Recipe for Garden Fresh Tomato & Avocado Salsa

For this month’s Recipe Redux cooking challenge, we were charged with the mouth-watering task of creating a healthy and delicious condiment recipe. With both of our gardens brimming with sweet, jewel-colored cherry tomatoes (red in Janice’s garden and yellow in Liz’s) we decided to add a farm-fresh twist to one of our favorite condiments: salsa.

Salsa is nutritious and versatile. We love it as a dip for baked tortilla chips, a filling for a wrap or taco, and a topping for an omelet, grilled fish, chicken, or beef. There are plenty of options to choose from at the supermarket — black bean salsa, mango salsa, traditional tomato-based salsas — and in most markets, you can find both jarred and fresh varieties. When it comes to sodium, however, jarred salsas tend to be high in sodium. A quick  peek at the salsa in Liz’s pantry reveals a whopping 200 milligrams of sodium in each 2 tablespoon serving.

The great thing about salsa is that it’s easy to make from scratch. For our Garden Fresh Tomato & Avocado Salsa, we took full advantage of local and fresh ingredients: cilantro from Liz’s farmers’ market and red onion from her CSA, a California avocado from Janice’s grocery store, and cherry tomatoes from our backyard gardens. Oh, and by the way, we have practically no sodium in our salsa; our handful of fresh ingredients provided plenty of big flavors without the need for much salt.

Garden Fresh Tomato & Avocado Salsa

Makes 3 Servings

  • 1 ripe California avocado, peeled, seeded and cut into 1/4-inch dice
  • 1 cup grape tomatoes, cut into 8ths
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1 tablespoon finely diced red onion
  • Juice of 1/2 lime (about 1 tablespoon)
  • 1/8 teaspoon chili powder
  • Kosher salt and freshly ground black pepper

1. In a large bowl, gently stir together the avocado, tomatoes, cilantro, red onion, lime juice, and chili powder until well combined. Season with salt and pepper to taste.

Nutrition Information per Serving (1/2 cup): 90 calories, 7g fat (1g saturated), 5mg sodium, 7g carbohydrate, 4g fiber, 1g protein, 10% vitamin A, 25% vitamin C

Print Recipe

Thanks to Janice’s daughter, Leah, we had an abundance of rub-red cherry tomatoes for our recipe.

The best part about participating in the Recipe Redux monthly challenge is getting to see what our fellow Reduxers come up with. Here’s a list of all the other creative condiment recipes:

Carlene Helble from Carlene’s Figments: Roasted Eggplant Pepper Schmeer

Deanna Segrave-Daly from Teaspoon of Spice: Sicilian Relish

Cherie Schetselaar from Grain Crazy:  Fry Sauce

Dr Barb from Nutrition Budgeteer: Jalapeno Ranch Dressing is Versatile & Healthier

Elizabeth Jarrard from Don’t (White) Sugar-Coat it: Spicy Tahini Dressing

Kara Lydon from Peace, Love, and Food: Edamame Hummus

Kat Lynch from Eating The Week: Citrus Sesame Avocado Dressing

Emma Stirling from The Scoop on Nutrition: Recipe Redux Kitchen Garden Salsa Verde

Lisa from Healthful Sense: Sweet Peanut Sauce & Dressing

Regan from The Professional Palate: Ponzu Sauce

Danielle Omar from Food Confidence RD: Your New Favorite Vinaigrette

Stephanie Howard from Give Them Something Better: Creamy Garlic Feta Dressing

Nicole Ferring Holovach from Whole Health RD: Maple Salad Dressing

Kristen from Swanky Dietitian: Italian Vinaigrette Aritichoke Dipper

Ann Dunaway Teh from Eat to Nourish, Energize & Flourish: Thai Basil Peanut Pesto

Kristina from Love and Zest: Spiced Pumpkin Dip

Meg from Meg’s Food Reality: Sweet Potato Hummus

Gretchen from Kumquat: dariy-free ranch dressing 

Alysa Bajenaru from Inspired RD: How to Roast Garlic & a Recipe for Roasted Garlic Hummus

EA Stewart from The Spicy RD: Creamy Triple Pepper and Kale Dip 

Diane from Eat Well Eat Clean: Honey Fig Jam with Goat Cheese

6 Responses to “Recipe Redux Condiment Challenge: A Recipe for Garden Fresh Tomato & Avocado Salsa”

  1. GRAINCRAZY on September 21st, 2011

    Great combination. It looks wonderful!

  2. Kat (Eating The Week) on September 21st, 2011

    Great colors in this salsa! I eat a lot of salsa (at least a large jar weekly) and avocados, and would love to combine them using this recipe

  3. EA-The Spicy RD on September 22nd, 2011

    I’m so envious of your gardens! Your salsa looks wonderful, and I especially love the addition of the avocado. We made salsa at a Girl Scout Campout. Turned out very tasty, but was very difficult to make with the dullest knives ever. Hopefully you had some nice sharp knives :-)

  4. Emma @ The Hearty Heart on September 23rd, 2011

    Have you ever heard of using green tomatoes in salsa? Our garden crop is probably going to rot (as the weather turns) before it ripens…wondering if we can salvage the full size, yet green, tomatoes?! (I recognize the vitamin and mineral count is going to be much different!)…

  5. Regan @ The Professional Palate on September 23rd, 2011

    I love avocado in salsa and don’t know why more people don’t try it. The balance of creaminess to the acid of the tomatoes is perfect IMO. Thanks again to you both for participating in The ReDux!

  6. Alysa (InspiredRD) on September 28th, 2011

    Yum! I love fresh salsa and currently have a counter full of organic tomatoes that need to be used. Off to buy an avocado!

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