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Savoring the Southwest: Avocado Salsa Fresca

The refreshing and natural tastes of the great American Southwest come alive with Avocado Salsa Fresco!
The refreshing and natural tastes of the great American Southwest come alive with Avocado Salsa Fresco!
Chef Larry Edwards/Casa de Cuisine

** Savoring the Southwest is a new cooking/food column from internationally acclaimed chef and bestselling cookbook author, Larry Edwards. In this Examiner exclusive series, the chef will take you through the wonders of Southwest cooking and food. Along with each of the dishes the chef will present, there will also be a how-to slideshow. Learn the art of Southwest cooking and enjoy every delicious bite! **

As we are coming to the end of domestic avocado season (albeit they are available year around from other countries), now is a wonderful time to experience the tastes and textures of locally grown avocados. Where as most people are used to making guacamole or adding a few of these weird fruits (yes, the avocado is a fruit) in their salads, there is much more that one can do with these little nutritional bombs. One of our favorite ways of using avocados is with our shrimp dishes at Casa de Cuisine and making a delicious Avocado Salsa Fresca. This dish is a cross between a salsa and a guacamole.

This is a very simple dish to prepare at home and quite inexpensive. You can make it ahead of time and to keep the avocado's from turning brown (oxidizing), just add a little lime juice to the mix. In the slideshow, you will see us serving the Avocado Salsa Fresca with our Coconut Torpedo Shrimp.

Ingredients needed to make Avocado Salsa Fresca (makes about 1 cup):

  • 1 avocado, peeled and pitted
  • 1 tomato, chopped
  • 1 green onion, minced
  • 1 clove garlic, minced
  • 1/2 tsp. chipotle sauce
  • 1 tsp. lime juice
  • Salt and pepper to taste


  1. In a medium bowl, place the avocado and mash using the tines of a fork. This will give the Avocado Salsa Fresca some texture.
  2. Into the bowl, stir the remaining ingredients.
  3. Cover the bowl and let sit at room temperature for 30 minutes. If making ahead of time, refrigerate.
  4. Give the Avocado Salsa Fresca and quick stir and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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