Creamy Tomato Avocado Salad Verde Recipe

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if a Creamy Tomato Avocado Salad Recipe It sounds a bit complicated, I’m here to let you know it’s a lot easier than it sounds!when you want to mix it with regular ketchupmake this fresh and delicious Avocado Green Sauce. it will become a staple in your house for dipping sauces, saladand more – in 20 minutes!

What is Tomato Avocado Salsa?

Tomatillo Avocado Salsa (also known as Avocado Salsa Verde) is a creamy green salsa that’s like a cross between the two avocado There’s also salsa verde, which is made with tomatillos instead of tomatoes.

ingredients you need

This section explains how to choose the best ingredients for this Avocado Salad Verde recipe, what each ingredient does, and substitution options. See recipe card below for measurements.

• tomatillos – Look for fresh tomatoes in the shell, you want the shell to cover the fruit. The fruit should be firm, but not hard, similar to a ripe tomato. A bright green crust is best, but not strictly necessary.
• chili – The recipe calls for a medium jalapeno, but you can adjust it to your spice preference. Remove stems and seeds to reduce spice or leave them in for more. Classic salsa verde often uses serrano peppers, but it’s not as common. If you can find them, double the amount as they are milder in heat.

• garlic – Use fresh garlic for the best flavor, or canned minced garlic for convenience.
• olive oil – or avocado oil.
• coriander – A must for any salsa! But if you’re one of those people who thinks cilantro tastes like soap, feel free to skip it.
• onion – I use white onions, but you can also use yellow onions.
• lime juice – Fresh lime juice tastes best, but bottled Good for ease of use. In a pinch, lemon juice will work too, although the flavor will be a little different.
• avocado – Make the salsa verde cream. Make sure to choose ripe avocados to ensure a smooth texture. (I love the creaminess of avocado in keto, but you can make the same recipe without it.)
• sea ​​salt

How to Make Tomato Avocado Salsa

This section shows how to make avocado salsa verde, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Prepare. Remove the outer shell from the tomatoes. They may feel a little sticky – this is normal! You can rinse them off and pat them dry with a paper towel.
2. bake. Arrange tomatoes, jalapenos and garlic on a baking sheet bakeware. Drizzle with oil and bake in the oven until tender, puckered and charred. Set aside to cool.
3. Mix in green guacamole. When vegetables are cool, transfer to food processor or blender. Add avocado, onion, lime juice and sea salt. Process until desired consistency is achieved. (I like to pulse intermittently to avoid over-mixing.)

Storage Instructions

Store salsa in an airtight container in the refrigerator for 1-2 days.I like these glass containers Because they also have lids and come in multiple sizes.

Tip: Seal with a piece of plastic wrap so the dip isn’t exposed to the air.

If you’re storing it in a bowl or plate with a lid, lightly press plastic wrap over the guacamole and close the lid as usual.

Can you freeze avocado ketchup?

Yes, you can freeze batches of Avocado Verde Salsa in an airtight container for 2-3 months. To thaw, place the container in the refrigerator overnight. You can also keep it on the counter or in a bowl of warm water if you need it to thaw faster.

What to Serve with Avocado Salsa Verde

You have a few options for Avocado Tomato Salad Verde:

More Mexican Dip Recipes

If you liked this keto and avocado salad recipe, you might also like these other Mexican dip recipes:

Tomato Avocado Salad Verde (Easy and Creamy!)

This easy Tomato Avocado Salad Verde Recipe is ready in just 20 minutes! Avocado Salsa Verde is creamy, savory and slightly spicy, and goes well with many Mexican dishes.

Prepare: 5 minute

chef: 15 minute

All: 20 minute

Serving Size: 10 (Adjust the scale recipe)

Recipe Videos

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raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 450°F (232°C).line one bakeware and defeat.

2. Arrange tomatoes, jalapenos, and garlic on a baking sheet in a single layer. Drizzle with olive oil.bake about 10 minutes, until the bottoms of the tomatoes are browned.Flip and bake 5 to 10+ minutesuntil the tomatoes are soft, the bottoms are browned again, and the skins are wrinkled.

3. Set the pan aside and cool completely to room temperature. (This is optional; you can also refrigerate the salsa after making it.)

4. Once cool, transfer tomatoes, jalapenos (stem off first!) and garlic to a food processor. Add avocado, cilantro, onion, lime juice and sea salt. Pulse until desired consistency is achieved.

5. Taste and add more salt to your liking if needed.

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recipe notes

serving size: 1/4 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 62

fat 4 grams

protein 0 g

total carbohydrates 5 grams

net carbs 3g

fiber 2 grams

sugar 2 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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