Recipe by southern chef in louisiana
This is simple to make with simple ingredients.
Top Review by FiestyLilJLo
Stick to the 1/4 c. of red onion. One of the times I made this, I just wanted to use up the rest of the onion...bad idea. 1/4 c. is the perfect amount. Other than that, I love this recipe. I've used it as a salsa for chips, a condiment on wraps, and eaten it straight as a salad. It's awesome and no-cook. It doesn't get much better than that!
- 2 medium vine ripe tomatoes, chopped
- 1 avocado, chopped
- 59.14 ml diced red onion
- 14.79 ml olive oil
- 14.79 ml balsamic vinegar
- 4.92 ml lemon juice
- salt and fresh pepper