Why have plain old tomato salsa when you can add avocados to the mix? This Avocado Salsa is amazingly delicious and it’s easy to make!
For this recipe you’ll chop up tomatoes, avocados, red onions, cilantro, jalapeños, and garlic and toss it all together with some fresh lime juice and oil and you’ve got a chip dip no one can resist! Minimal ingredients but you get tons of fresh flavor.
Fresh Avocado Salsa
This is basically guacamole meets salsa. Fresh avocado salsa has the flavors of guacamole but more of a texture similar to a chunky salsa.
What I’m getting at is you need to try this chunky salsa recipe. It’s so flavorful, so creamy, so hearty and so versatile. A staple homemade salsa recipe for sure!
To give you an idea of how much I liked this avocado salsa, let’s just say it pretty much ruined my dinner plans today. I made chicken tacos, but then before dinner I sat down to eat this and I ate so much I wasn’t even hungry for dinner in the slightest.
Oh well, it was definitely worth it! I started out eating it with chips but it was just so good I ditched the chips and ate it by the spoonful. And I don’t feel guilty about it because just look at all the healthy ingredients in the recipe.
Fresh, nutrient-packed ingredients. You are going to love this!
This is a great salsa recipe to have for summer too with all the summer cookouts. It will easily be the first thing to go! We all love those ultra creamy, silky smooth avocados and their enticing flavor.
Avocado Salsa Ingredients
For this guacamole salsa recipe, you’ll need:
- Roma tomatoes
- Red onion
- Lime juice
- Olive oil
- Fresh cilantro
- Salt and pepper
How to Make Salsa with Avocados
- Prep the veggies (seed and dice the tomatoes, cube the avocado, etc).
- Place the avocado salsa ingredients in a large bowl.
- Pour dressing over the salsa and toss to combine.
- Serve with chips or favorite Mexican entree.
Does This Avocado Salsa Keep Well as Leftovers?
This fresh salsa will last for a couple days in the fridge if stored in an airtight container. Over time, the tomatoes will release more juice and the avocado will begin to brown. It’ll be fine to eat, though!
Can I Add More Vegetables to This Salsa?
Of course! Grilled corn would be another great veggie to add to this avocado salsa. You can add any additional ingredients you’d like, but you may need to adjust the amount of dressing you add to this salsa.
Tips for the Best Homemade Salsa
- If you aren’t a fan of spicy foods, you can definitely omit the jalapeños. And if you like it spicier you can leave in the seeds or even use hotter peppers like serrano or habanero.
- Seeding the tomatoes is very important, otherwise a lot of liquid collects at the bottom of the bowl.
- This homemade salsa is best fresh, so I don’t recommend making this in advance if you have guests coming over.
More Salsa Recipes You’ll Love:
- Fruit Salsa with Baked Cinnamon Sugar Chips
- How to Make Salsa Verde (Green Salsa)
- Fresh Homemade Salsa
More Mexican Recipes to Try:
- Salmon with Mango Peach Salsa
- Grilled Cilantro Lime Chicken with Avocado Salsa
- Grilled Cajun Chicken with Avocado Corn Salsa
- Jerk Chicken with Mango Avocado Salsa
- Chicken Enchiladas with Green Sauce
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- 6 medium roma tomatoes (20 oz), seeded and diced
- 1 cup chopped red onion, chopped
- 1 large or 2 small jalapeños, seeded and chopped (1/4 cup. Leave seeds if you like heat)
- 3 medium avocados, semi-firm but ripe, peeled, cored and diced
- 3 Tbsp olive oil
- 3 Tbsp fresh lime juice
- 1 clove garlic, finely minced
- 1/2 tsp salt (more or less to taste as desired)
- 1/4 tsp freshly ground black pepper
- 1/2 cup loosely packed cilantro leaves , chopped
- Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
- In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.
- If you aren't a fan of spicy foods, you can definitely omit the jalapeños. And if you like it spicier you can leave in the seeds or even use hotter peppers like serrano or habanero.
- Recipe Source: Cooking Classy