A large bowl of Chunky Avocado Salsa is a great way to brighten up a meal! We like it as a side salad or as healthy addition to a chips and dip spread. Full of fresh flavors and an absolute breeze to whip up.
An easy avocado salsa recipe
I’ll be very honest: I have no idea about the authenticity of this recipe, or if avocado salsa is something that’s actually traditionally served in Mexico. I have never been to Mexico in my life and everything I know about Mexican food I have learned from a) foodie TV shows, b) the Internet or c) my favorite Mexican restaurant.
All I know is this is the delicious spiced up friend of my Avocado Cucumber Tomato Salad and it’s also how I turn corn chips into an acceptable meal when I’m not feeling like Guacamole. And sometimes, a recipe being delicious is what matters the most to me, but if you have any words to say about the authenticity, I’m very interested to hear!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Avocados: You need avocados that are ripe, but still firm enough to be diced for this recipe. I try to get ones that give a little when gently cupped in your hand, but that don’t feel very soft. I also always buy one or two extra, because avocados are temperamental and you have to be so lucky to buy some and have all of them be edible.
- Tomatoes: You can pretty much use any tomato variety, including cherry tomatoes (just quarter them). I find cutting cherry tomatoes a pain, so I just use regular ones. Roma tomatoes are really delicious, too, just make sure to scoop out some of the seeds if they hold a lot inside.
- Cilantro: If you’re cilantro-averse, just use flat leaf parsley. I do this swap all the time, because I’m the only family member who enjoys the taste of cilantro. I’ll just chop up some cilantro for myself and use it right on my plate if I want to bother.
- Jalapeños: My children are very young and do not tolerate any kind of spicy food. I will often use a mild green chile variety I find at an international grocery store. I have no idea what they’re called, but they essentially taste like a sharper green bell pepper. It’s a great compromise to get some more flavor while the kids can eat the dish, too. But I will again often slice some Jalapeño and my husband and I will add it to our portion of the salsa.
- Red onion/lime juice: These two are my personal non-negotiables in this salsa. They really make the dish and I would encourage you to make no substitutes.
How to make an Avocado Salsa
Is this even a recipe? You chop all of the things, you pile up all of the things in a bowl.
Then you dress all of the things, you chip and dip all of the things! It really is that easy.
Recipe tips
Flavor variations
- Spices – add a pinch of ground cumin for some extra flavor! Shhhh… I often throw in a teaspoon of Taco seasoning!
- Garlic – finely mince a clove of garlic and stir it into the olive oil and lime juice before adding to the salsa.
- Chunky or smaller diced – I like a chunky salsa, but feel free to dice everything smaller for a more easily dippable/scoopable salsa at a gathering.
- Bulk it up – add a can of rinsed black beans or chickpeas to the salsa to make it heartier!
Leftovers
I have tried storing leftovers in the fridge in several different ways – adding extra dressing to prevent browning, storing in a flat dish vs a bowl… And I have to say: I really didn’t like the salsa leftovers however I stored it.
The texture of the avocado paired with the cilantro just didn’t cut it for me after sitting in the fridge for a few hours. Feel free to try for yourself, maybe it won’t bother you. But generally, I recommend you rather cut the recipe in half vs making extra to have leftovers.
Serving ideas
Corn chips are obviously a classic with salsa. For the photos/video I cut up some small corn tortillas, tossed with oil and taco seasoning and threw them in the air fryer until crispy. Easy peasy!
But also, this pairs wonderfully with so many other things!
- Serve over a protein like air fryer chicken breast or a baked cod.
- Use as a side with any Mexican feast!
- Serve as a lunch salad with some crusty bread.
Watch the recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Chunky Avocado Salsa
Recipe details
Ingredients
- 3 avocados peeled, pitted and diced
- 4 small-medium tomatoes diced
- 1 red onion finely chopped
- 1 bunch cilantro chopped
- 2 Jalapeños de-seeded if desired, finely chopped
- ¼ cup olive oil
- ¼ cup lime juice
- salt & pepper to taste
Instructions
- Add avocados, tomatoes, red onion, cilantro and Jalapeños to a medium-large bowl.
- Combine olive oil, lime juice, salt and pepper in a small jar or measuring jug. Pour over salad ingredients in the bowl, then carefully stir to toss and combine.
- Serve immediately.
Notes
Ingredient notes
- Avocados: You need avocados that are ripe, but still firm enough to be diced for this recipe. I try to get ones that give a little when gently cupped in your hand, but that don’t feel very soft. I also always buy one or two extra, because avocados are temperamental and you have to be so lucky to buy some and have all of them be edible.
- Tomatoes: You can pretty much use any tomato variety, including cherry tomatoes (just quarter them). I find cutting cherry tomatoes a pain, so I just use regular ones. Roma tomatoes are really delicious, too, just make sure to scoop out some of the seeds if they hold a lot inside.
- Cilantro: If you’re cilantro-averse, just use flat leaf parsley. I do this swap all the time, because I’m the only family member who enjoys the taste of cilantro. I’ll just chop up some cilantro for myself and use it right on my plate if I want to bother.
- Jalapeños: My children are very young and do not tolerate any kind of spicy food. I will often use a mild green chile variety I find at an international grocery store. I have no idea what they’re called, but they essentially taste like a sharper green bell pepper. It’s a great compromise to get some more flavor while the kids can eat the dish, too. But I will again often slice some Jalapeño and my husband and I will add it to our portion of the salsa.
- Red onion/lime juice: These two are my personal non-negotiables in this salsa. They really make the dish and I would encourage you to make no substitutes.
Recipe tips
Flavor variations- Spices – add a pinch of ground cumin for some extra flavor! Shhhh… I often throw in a teaspoon of Taco seasoning!
- Garlic – finely mince a clove of garlic and stir it into the olive oil and lime juice before adding to the salsa.
- Chunky or smaller diced – I like a chunky salsa, but feel free to dice everything smaller for a more easily dippable/scoopable salsa at a gathering.
- Bulk it up – add a can of rinsed black beans or chickpeas to the salsa to make it heartier!
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