Holy moly. This Avocado Salsa is a keeper! With only 5 ingredients on hand and a few minutes in the kitchen, you’ll have a healthy and fresh-tasting appetizer, side dish, or light lunch to die for.
“I have been making this recipe on repeat for years now. It’s such an easy side dish. Plus it’s healthy and delicious!” – Ellen
Why You’ll Love this Recipe
Only 5 Ingredients – Here are more 5 ingredient recipes if you want some!
So Easy – Just chop of a few vegetables and toss it in some lime juice. Done.
Crowd Pleaser – I almost always serve this when I feed a crowd a Mexican dish like our Crispy Carnitas , Taco Bar , or Chicken and Steak Fajitas .
It’s a fun twist on Chips and Guacamole !
Ingredients Needed
Oftentimes the simplest, freshest ingredients paired together make the best of recipes. You’ll only need these items to get started.
Avocados – Look for large, ripe ones (should have a little give when you press on them).
Cherry Tomatoes – Great use of all those garden tomatoes in the summer.
Red Onion – Be sure to dice very small.
Lime – This citrus juice adds some zip and brings out the best flavor in each ingredient. Fresh limes are best.
Kosher Salt – Simply salt to your preference.
Add-In Ideas
Cilantro – Finely chop to sprinkle over the top or stir in for added flavor and freshness.
Jalapeno Pepper – Seed and mince to add some crunch and heat.
Cumin – Stir in a little cumin from the pantry to add smokiness.
Cayenne Pepper – Stir in a pinch of cayenne from the pantry for even more heat.
How to Make Avocado Salsa
Like I mentioned, this avocado salsa recipe is so darn easy. All you need to do is…
Chop Your Veggies
Cut your ripe avocado in half from end to end. Remove the pit ( this tool is very helpful!). Scoop out the flesh and dice it up.
Dice your cherry tomatoes and finely chop the red onion, as well. I like the pieces to be small enough to get a little of everything in each bite.
If you’re using optional cilantro or jalapeño, chop it very finely too.
Toss with Lime Juice & Salt
Stir all the ingredients together with the fresh lime juice and Kosher salt (to taste). If desired, stir in a little fresh cilantro, jalapeño, cumin, or cayenne.
Serve
We’ve found it’s best to serve right away with tortilla chips or whole-grain crackers. The avocado can begin to get mushy after it sits for a while.
What to Serve with Avocado Salsa
While this recipe works great as an appetizer or stand alone lighter lunch, here are a few dinner ideas to serve it with. Enjoy!
Chicken Fajita Casserole
On-the-Go Chicken Burritos
Chicken and Cheese Taquitos
Chicken and Steak Fajitas
Taco Bar
Crispy Carnitas
More Dips You’ll Love
Pineapple Salsa
Fiesta Salad
Chips and Guacamole
Layered Taco Dip
FAQs
How long will this last in the refrigerator? While I like this dip fresh, it will last in the fridge for 2-3 days. Do the avocados turn brown? Thanks to the citrus from the lime juice, the avocados don’t brown quickly. I’ve had this dip sitting out for hours and it does fine. My avocados are very ripe. Will this work? If the avocados have gotten past the point of staying firm after being diced, you might consider making guacamole instead. I don’t like tomatoes, can I leave them out? I sometimes make this without the tomatoes. While I miss their flavor, the recipe stands alone ok without them.
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5 from 2 reviews
Avocado Salsa
This fresh and zesty Avocado Salsa recipe makes a fast, healthy, and tasty appetizer or side dish for any Mexican entree.
Yield: 2 1/2 cups (about 4-5 servings)
Prep: 10 minutes Cook: 0 minutes Total: 10 minutes
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Ingredients
2 large ripe avocados, pitted and cut up into small pieces
1/2 red onion, finely chopped (about 1/2 cup )
1 cup cherry tomatoes, diced (about 15 tomatoes)
2 tablespoons lime juice (juice of 1 lime)
1 teaspoon Kosher salt, plus more to taste
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Instructions
Mix all ingredients together and lightly toss until lime juice has coated all of the veggies. Taste and season with salt to your preference.
Serve immediately with tortilla chips.
Notes/Tips
Chop the avocado and cherry tomatoes into small, uniform pieces that fit on a chip. We suggest dicing the red onion even smaller.
I’ve found that the avocados are easier to chop if they are refrigerated beforehand.
Add In Ideas:
Cilantro – Finely chop to sprinkle over the top or stir in for added flavor and freshness.
Jalapeno Pepper – Seed and mince to add some crunch and heat.
Cumin – Stir in a little cumin from the pantry to add smokiness.
Cayenne Pepper – Stir in a pinch of cayenne from the pantry for even more heat.
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© Author: Polly Conner
Cuisine:
Mexican
Method:
No Cook
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