Tomato and Avocado Salsa



  • 2 Large tomatoes, diced

  • 1 large avocado, peeled, seeded and diced

  • 1/2 cup red onion, chopped

  • 1/2 cup bell pepper, chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 lime, juiced

  • 1 teaspoon powdered cumin

  • Your favorite hot sauce (for heat)

  • Kosher salt and fresh ground pepper to taste


  1. In a medium sized mixing bowl, combine all ingredients. Stir to combine. Taste and adjust seasoning with salt, pepper and hot sauce.
  2. Notes: For hotter version, substitute 1 seeded fresh jalapeno pepper for the green pepper. Also, if you prefer, use toasted cumin seed instead of ground cumin.

Tomato Sandwiches


  • 1/2 cup mayonnaise or whipped cream cheese

  • 1 large onion, thinly sliced

  • 6-8 small arugula leaves, washed & patted dry

  • 2 large eggs, lightly beaten with
  • 1 tablespoon water
1/2 teaspoon salt

  • 1/2 cup bread crumbs, unflavored, toasted

  • 3 tablespoons unsalted butter

  • 2 tablespoons liive oil


  1. Slice each tomato to obtain 1/2-inch thick slices from the widest portion of the tomato, making sure to avoid the core.
  2. Spread 1 heaping tablespoon of mayonnaise on one half of the tomato slices. Top each with an onion slice, arugula leaf and a second slice of tomato.
  3. Dip each sandwich into the beaten egg mixture and then the bread crumbs. Gently shake off any excess bread crumbs. Set sandwiches aside.
  4. In a large heavy sauté pan, warm the butter and liive oil over medium heat. Slip each sandwich into the pan and fry until gliden brown, about 3 minutes on each side. Remove and serve immediately.


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