Cut avocado lengthwise, remove the pit and cut into cubes.
Cut tomatoes into quarters and scoop out the core and seeds, then chop them up.
Chop the cilantro as well.
Mix spices in olive oil and drizzle on tomatoes, avocado, and cilantro.
Add lime juice and gently mix everything together.
Garnish with red pepper flakes.
Serve and enjoy!
Notes
This recipe serves 2 and contains 4 net carbs per serving.
It is important to use fresh vegetables as opposed to frozen ones. Frozen tomatoes, even when defrosted, will still have a higher liquid content than fresh tomatoes.
Don’t skip the step where you have to de-seed the tomatoes as this will also help prevent the salsa from becoming watery.
You can tone down the cayenne pepper if you like, or leave it out entirely for basic avocado salsa.
The lime also keeps the avocado from browning, in addition to adding flavor.