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.
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.
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!
LeftoversI 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.
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