Salsa Salad

Salsa Salad-2
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Salsa Salad

Servings 2

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 326

carbohydrate 31g

protein 5g

fat 22g


  • 1 cup(s) cilantro, fresh chopped
  • 4 medium tomato(es), roma diced
  • 1 small onion(s), yellow (or red onion) finely diced
  • 1 small chili pepper(s) finely diced
  • 1 medium avocado(s) diced
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) sea salt (optional)


  1. Wash and prepare vegetables.
  2. Toss cilantro, tomatoes, onion, and chili pepper together in a large bowl.
  3. Add olive oil and sea salt and toss again lightly.
  4. Top with diced avocado.

This recipe inspired in part or in whole from here


    1. It is a red algae and is generally used as a seasoning or a “sea vegetable.” Hope that helps, I had to look it up! You can probably find it at a health food store or you can Google it and find it online.

  1. I added 1 lime’s juice to the salad and it was great. I did the same to the fish and rubbed the salt and chipotle instead of sprinkling it on. I don’t really like chipotle but I liked this recipe. It gave it a smokey flavor.

  2. Does it matter which pepper is used? There are many varieties of chili peppers available.

    I may have to substitute something for the dulce leaf until I order some…”ain’t no such thang” out here in West Texas!! ;-) Any suggestions?

  3. Is there anything you can substitute for the dulse leaf? I couldn’t find it at Trader Joe’s or Whole Foods, but I could of just looked in the wrong places!=)

  4. This was easy to make, very fresh and lovely. My daughter wasn’t a fan but my husband and I loved it with the turkey burgers.

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