Avocado Salsa
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
Avocado Salsa is a close cousin to guacamole. In this simple version, the avocados are left largely intact for a hearty dip. This recipe can be prepped in just 5 minutes and adjusted to suit your taste!
This simple recipe is perfect for using up your fresh garden veggies. A little bit of dicing and prep work is required, but in minutes you can have a fresh and flavorful avocado salsa, perfect for parties and pot lucks. Today’s recipe is even easier than last week’s pineapple salsa because I don’t dice the veggies quite as small, it’s a heartier dip.
While some avocado salsa recipes puree all of the ingredients together for a thin salsa (similar to my classic salsa recipe), I prefer a dip with a heartier feel. This one is more closely in line with my corn salad (and you can even add corn to this recipe, if you’d like). This is the best way to enjoy all of the flavors from the fresh garden veggies.
What You Need
- Avocado. This should be ripe, more below on selecting a ripe avocado.
- Tomatoes. Any will work but I recommend Romas as they are sturdy.
- Red onion. Dice it finely for best texture.
- Jalapeno. I only use one to two, but adjust this to suit your preferred spiciness.
- Cilantro. Finely chop this as well. I know some people don’t love cilantro, but I don’t recommend leaving it out as it adds so much flavor to the avocado salsa.
- Dressing. This is very similar to the dressing for my Texas caviar. You’ll need olive oil and lemon juice for the base, then a pinch of sugar, salt, pepper, and garlic powder. I experimented with adding cumin as well but wasn’t a huge fan.
As mentioned above, some avocado salsas also include corn, feel free to add frozen sweet corn (as much as you’d like) here if you would like. It will thaw fairly quickly when mixed in with the other ingredients.
Tips
- The fresher your veggies, the better the flavor.
- Stir your veggies together gently with a rubber spatula to avoid mashing your avocados and ending up with guacamole.
- For best results, allow avocado salsa to chill (covered) in the refrigerator for at least an hour before serving for best flavor.
- Serve within 24 hours or so of preparing, as the avocados may begin to turn brown as they sit (the lime juice helps to inhibit this, but the avocados will still begin to turn).
How to Tell If an Avocado is Ripe
My favorite way to tell if an avocado is ripe is to poke it gently with my index finger. Then gently poke the tip of your nose from the bottom (I demonstrate this in my video 😂). It should feel the same. Too squishy and the avocado is overripe and could even be brown inside. Too firm and it will be difficult to prepare and the flavor won’t be as nice.
Some people also like to use the stem test. Pop off the stem cap at the top of the avocado. If it comes off easily and is a “medium-green” underneath, you’re good to go! If the cap sticks or it’s pale yellow-green underneath, it’s not ripe, and if it’s brown it’s likely overripe.
Try serving this one with some salty corn chips and a strawberry margarita granita! Enjoy!
More Great Recipes to Try:
Avocado Salsa
Equipment
Ingredients
- 2 ripe avocado, diced
- 3 (175 g) roma tomatoes, seeds scooped out, diced (1 heaping cup)
- ⅓ cup (45 g) red onion, finely diced
- ⅓ cup (12 g) cilantro, finely chopped
- 1 jalapeno pepper, seeds removed and finely diced (1 Tablespoon, or more for extra heat)
- 2 Tablespoons lime juice, fresh-squeezed is best!
- 1 Tablespoon olive oil
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Combine avocado, tomato, onion, cilantro, and jalapeno. Stir well to combine (but be gentle to not mash your avocado, unless you like it that way!).2 ripe avocado, 3 (175 g) roma tomatoes, ⅓ cup (45 g) red onion, ⅓ cup (12 g) cilantro, 1 jalapeno pepper
- In a small, separate bowl, whisk together lime juice, olive oil, sugar, garlic powder, salt, and black pepper. Pour over avocado mixture and toss gently until completely combined2 Tablespoons lime juice, 1 Tablespoon olive oil, 1 teaspoon sugar, ¼ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon ground black pepper
- Keep covered and refrigerated until ready to use. For best taste, chill at least 1 hour but serve within 24 hours of preparing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi Sam,
My lovely wife is one of those that thinks cilantro tastes like soap. I can take it or leave it. Does cilantro have to be in this or can it be eliminated or substituted for?
Hi Deron! You could leave it out. 🙂
This was awesome. I had to make it twice in one day since my husband loved it so much. I added a capful of vinegar and some Diced green chiles. The second time and it was even better. Next time I will double the recipe.
Wow, sounds like you really loved this one Michelle! Thanks so much for the review 🥰
Absolutely delicious. In fact, so good that, having accidently dropped a little on the floor (and seeing that no one watching, of course), I ate that little bit too. This salsa is that good. P.S.: Don’t tell anyone about this, please.
🤣 I’m so glad you enjoyed it so much, Michael! 🙂
Just a tip for keeping your avocados green in your salsa or guacamole, is put the pit in the bowl. Its amazing how it keeps it from Browning.
That’s an awesome tip! Thank you, Michele! I can’t wait to try it. 🙂
I love the ‘nose technique’ for the avocados 😂 I will definitely be doing that from now on
You might get some looks in the grocery store but I swear it works! 😂
This salsa is so delicious! Absolutely loved it! Will definitely make again and again!
I am so glad you enjoyed it, Pam! 🙂