Bright Summer Salad/Salsa

Total Time
Prep 10 mins
Cook 0 mins

No added oil here. Just good fat from the avocado. This is a France meets Tex-Mex recipe.

Ingredients Nutrition


  1. Place tomatoes, avocados, and red onions in a bowl.
  2. Carefully mix remaining ingredients together and pour over the tomato mixture.
  3. Chill for 30 minutes to let flavors meld.
Most Helpful

A twist on traditional guacamole salads. The capers and dijon lend an interesting flavor with the avocado. The raw onion and garlic were a bit too strong for the other ingredients - I would try a little less onion, and let them soak in the citrus for a while before combining the salad. I used chopped full-size tomatoes, and omitted the cilantro.

realbirdlady June 04, 2009

This is WONDERFUL! I will be making this regularly this summer and only hope my cherry tomato plants can keep up with how often I will want to make this. LOL I reduced the amounts to make a small bowl for lunch today. My avocado was at its perfect state of ripeness & some melded with the dressing into this delicious creamy coating on the veggies. I added one pkt of splenda to cut the tang from the amount of lemon/lime. This is definitely a KEEPER!

Susie D May 27, 2009

My husband had fourths. That's when you know you're eating a good salad. I was out of red onion and didn't know it and substituted 2 shallots. I think I would use shallots exclusively as I was thinking as I took bite after bite that red onion would be overpowering. My fresh jalapeno wasn't salvageable and I added a good squirt of green Tabasco sauce to the salad dressing as a replacement. Reviewed for ZWT 2009. Thank you, Rita!

COOKGIRl May 26, 2009