Avocado salsa cruda from The Latin Table: More than 100 Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond (page 165) by Isabel Cruz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cilantro lime sauce; Szechuan peppercorn scallops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on November 12, 2017

    This is very Japanese in it's taste and simplicity. To me, this is more of a salsa to be served with or on food, not eaten with chips. I've made this several times now. I love it on the tofu from this book, and I've used it in several other applications. Mr. MM does like it as well as I do, so YMMV. But I really like this salsa, or really more of a salad.

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