Chopped avocado cools the heat in this fresh tomato salsa recipe. Serve it with chips as an appetizer or with grilled meats as a sauce.
In a small bowl, mix together tomato, red onion, jalapeño and cilantro; set aside. Add lime juice and zest, olive oil and salt to tomato mixture; stir to combine.
With the tip of a knife, score each half of the avocado flesh into a small dice and scoop out with a spoon. Gently fold into tomato mixture. If not serving immediately, press plastic wrap directly onto the surface of the salsa and refrigerate. Stir before serving.