Dressing ingredients

  • Juice of 1/2 lemon
  • A sprig of coriander (cilantro) or parsley
  • Salt
  • Pepper
  • 3-4 tablespoons olive oil

Author of this recipe

Inma - Platos Plis Plas

Inma - Platos Plis Plas

Food blogger / food writer

I love to cook using quality ingredients and prepare beautifully presented dishes to share and enjoy. Read more

This light avocado and salsa salad is sensational. Who would believe something so simple, with so few ingredients, could be so colourful and so tasty. Light and nutritious, I'm sure it will surprise you, like it surprised me the first time I tried it. I’m sure you will make it many, many more times!!

Total votes: 855


  1. First, prepare the salsa by peeling and julienning the onion. Place in a bowl.
  2. Cut the tomato and capsicum into small chunks and add to the bowl with the onion.
  3. Chop the coriander (or parsley) and add it too. Season with salt and pepper.
  4. Squeeze the juice of half a lemon and also add the oil. Stir so that all ingredients are well blended and set aside.
  5. Next, cut the avocado in half lengthwise, remove the pit, sprinkle with a few drops of lemon juice to prevent browning, and slice.
  6. Arrange the avocado on a serving dish or platter. Dress with the salsa, combine well, and serve.

Tips from the author

  • This salsa is known in South America as “salsa Criolla”, and is a fantastic accompaniment to many, many dishes. Try it with potatoes, toast, rice, or even barbecued meats.
  • Make sure that the avocado is nice and ripe. You don’t want it too green or overripe. If you do not know how to best cut open an avocado, check out my tutorial here. (It's in Spanish)
  • If you don’t have red onion (the one with the purple skin), try using chives instead.
  • The ratio of tomato to capsicum depends on your personal taste. The amounts indicated are how I prefer it.

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