Grilled Tomato and Avocado Salsa

Who says vegans don’t get to enjoy great grilled meals? This smoky tomato and avocado salsa is ideal for vegan Mexican recipes, Cinco de Mayo, or whenever you get the yen to dip some chips. It is so delicious, you’ll be making it all summer long.
Who says vegans don’t get to enjoy great grilled meals? This smoky tomato and avocado salsa is ideal for vegan Mexican recipes, Cinco de Mayo, or whenever you get the yen to dip some chips. It is so delicious, you’ll be making it all summer long.

Grilled Tomato and Avocado Salsa

Makes 3 cups

Ingredients:

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• 4 vine-ripe tomatoes, halved, seeded

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• 1 small red onion, halved

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• 2 jalapenos, halved, seeds removed

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• 1 large ripe but firm avocado, halved, pitted, peeled

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• 2 tablespoons olive oil

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• Juice and grated zest from 1 lime

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• 1/4 cup finely chopped fresh cilantro

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• Salt and freshly ground black pepper

Directions:

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1. Preheat grill to medium heat.

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2. Brush the tomatoes, red onion, jalapenos, and avocado with the olive oil, placing remaining olive oil in a medium bowl.

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3. Grill tomatoes, onion, jalapenos, and avocado, turning every 2 minutes, until they are lightly browned with grill marks.

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4. Transfer tomatoes, onion, jalapenos, and avocado to a cutting board and allow to cool.

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5. Add lime juice and zest, salt and pepper, and cilantro to the medium bowl with the olive oil, stirring to combine.

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6. Chop tomatoes, onion, and avocado and add them to the bowl, tossing to combine.

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7. Serve immediately.

Cook’s note: If you want to make the salsa ahead of time, grill avocado right before you plan to serve it, otherwise it will turn brown.

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