I first made this avocado salsa as a way to use up leftover produce I bought at my local farmer’s market. It turned out to be a slightly unconventional take on traditional guac or salsa recipes and everyone in my home loved it so much that it has since become a staple appetizer I make often. It’s delicious with tortilla chips but also wonderful as a topping for chicken, fish, and steak, adding color, bright flavors, and a pleasant sweet and zesty flavor.
Recipe Highlights
- Ready in 15 minutes: With no cooking required and quick prep time, I can have this guacamole salsa ready to serve in a total time of less than 15 minutes.
- Easy to customize: I often mix and match different ingredients in this salsa, using up any leftover herbs or fresh veggies I have on hand. Sometimes it’s extra fresh cilantro leaves, white onion, bell peppers, tomatillos, chiles, or even fresh mango or citrus fruits.
- Satisfying texture: The avocado adds a creamy consistency, and the fresh diced veggies provide lots of crunch, making this a great way to elevate a simple protein.
- Healthy and special diet friendly: Made with all fresh whole-food ingredients, this salsa provides healthy carbohydrates, fiber, good-for-you monounsaturated fats, as well as vitamin A, vitamin C, potassium, folate, and antioxidants, including lycopene. It’s also naturally gluten free, dairy free, nut free, egg free, and vegan, making it easy to serve to groups of people with different dietary needs.
Key Ingredients
Once I gather all the fresh ingredients, it’s nice to know I always have the spices on hand to complete this avocado salsa recipe. Here are a few notes about some of the key ingredients:
- Avocados – I use 2 large or 3 small avocados, which equals about 3 cups in total once diced. For the best taste and texture, I look for dark, ripe avocados that give just slightly when squeezed gently. Then, I dice my avocados into thicker cubes for a chunky consistency.
- Jalapeño – my kids aren’t huge fans of spicy foods. So, to tone down the heat, I remove the membranes and seeds from the jalapeño. However, if I’m only serving adults, I sometimes add a little extra pepper for a bolder kick. I have also substituted a serrano pepper for a slightly different taste that is just as tasty
- Corn – If possible, I prefer to use fresh corn, finding it has a sweeter flavor. However, if I don’t have any on hand, canned corn or thawed frozen corn also work
- Lime – I recommend using fresh lime juice since it adds so much good flavor
- Cherry tomatoes – I like small still-on-the-vine cherry tomatoes for the sweetest flavor, but any variety, including Roma tomatoes, heirloom, and homegrown varieties, work great
Find the ingredient list with exact measurements in the recipe card below.
Serve Now, Store Leftovers For Later
My favorite way to serve this creamy avocado salsa recipe is spooned over crispy air fryer cod, air fryer salmon, simple marinated chicken, or grilled steak as a topping condiment. It’s also so good with other Mexican food entrees, like my grilled shrimp tacos, burritos, loaded sweet potato nachos, and beef barbacoa bowls.
For an appetizer party, I’d set it out with other healthy dips like pico de gallo, mango salsa, salsa verde, and guacamole alongside veggie sticks and these favorite tortilla chips. Recently, I hosted a Cinco de Mayo celebration and served this salsa with chips and my famous Real Food margaritas and frozen strawberry margaritas.
For leftovers (not that I usually have any), transfer them to an airtight container, an avocado saver container, or a bowl covered with plastic wrap. To prevent browning, I sprinkle a little extra lime juice on top. Store it in the refrigerator for up to 3 days, but any longer than that and it will start to brown. I don’t recommend freezing leftovers, because the ingredients would become watery and lose their flavor once thawed.
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Avocado Salsa Recipe
This quick and easy homemade salsa recipe is sweet, savory, and spicy, and comes together in 15 minutes. Crunchy and creamy, it’s a fabulous appetizer or snack that easily doubles as a condiment, adding flavor to any meal.
Ingredients
- Juice of 1 lime (2-3 tablespoons)
- 3 garlic cloves, minced (about 1 tablespoon)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 2–3 medium avocados, peeled, pitted, and diced (about 3 cups)
- 3–4 roma tomatoes or 2 cups (10 ounces) cherry tomatoes, diced
- ⅔ cup corn (use fresh, canned, or frozen and thawed)
- ½ small red onion, diced (about ½ cup)
- 1 small jalapeño, finely chopped (1-2 tablespoons)
- ½ cup chopped fresh cilantro
Instructions
- In a small bowl, whisk together the lime juice, garlic, salt, pepper, and cumin; set aside.
- To a medium bowl, add the diced avocado, diced tomatoes, corn, chopped red onion, finely diced jalapeño, and ½ cup cilantro.
- Pour the lime juice mixture over the salsa ingredients bowl and gently fold to combine.
- Taste and season with more salt and lime juice as needed.
- Serve with tortilla chips or as a condiment for cooked proteins.
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Nutrition Information
- Serving Size: 1/2 cup
- Calories: 108
- Fat: 7 g
- (Sat Fat: 1 g)
- Sodium: 97 mg
- Carbohydrate: 10 g
- (Fiber: 5 g
- Sugar: 3 g)
- Protein: 2 g
- Cholesterol: 0 mg
Dietary
Recipe Changelog
May 2025: We previously published a version of avocado salsa that was made with grapefruit and cucumber (and didn’t contain tomatoes). Download the previous version here.
The photos in this post were taken by Megan McKeehan.
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