Guacamole and Tomato Salsa

David and Charlotte Bailey

Prep Time: 2M

There's more where this came from!


  1. For the Guac:
  2. 2 ripe avocados, peeled and stoned
  3. ¼ red onion, chopped
  4. ½ red chilli, deseeded and finely chopped
  5. 10 sprigs fresh coriander (cilantro)
  6. Juice of ½ lime • salt and pepper
  7. For the Salsa:
  8. ½ red onion, chopped
  9. 5 plum tomatoes, finely diced
  10. ½ red chilli, deseeded and finely chopped, or more to taste
  11. 10 sprigs fresh coriander (cilantro)
  12. Juice of ½ lime
  13. Dash of olive oil
  14. Salt and pepper

Proof that simple sometimes really is best, this tomato salsa (also known as pico de gallo) is practically a mandatory accompaniment to any Mexican dish. As with guacamole, we love it as a dip, but it also works brilliantly as a side dish – its lime freshness enlivens all it accompanies!



  • Put everything in a food processor and blitz for about 10 seconds, making sure you keep some of the texture. If you feel like getting more hands on, do it the traditional way, using a pestle and mortar.
  • Adjust the chilli, lime and salt and pepper to your taste.


  • Simply mix everything together thoroughly, and adjust the chilli, lime and salt and pepper to your taste.

Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails