Avocado Salsa

Avocado Salsa

Creamy avocado meets tangy lime and fresh chiles in this chunky, scoopable salsa.

Total 15 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This salsa balances rich, buttery avocado with bright lime juice, diced tomato, and a bite of jalapeño. It comes together in minutes with no cooking required, making it a quick addition to taco nights, grilled meats, or a simple chip dip.

Ingredients

  • 3 ripe avocados, pitted and diced
  • 1 cup tomato, diced
  • 1/2 cup white onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Method

  1. Halve and pit the avocados, then scoop the flesh into a medium bowl and dice into bite-sized chunks.

  2. Add the diced tomato, onion, jalapeño, and cilantro to the bowl with the avocado.

  3. Add the lime juice, minced garlic, salt, and pepper, then gently fold everything together until just combined, keeping the avocado chunky.

  4. Taste and adjust salt, pepper, or lime juice as needed.

  5. Cover and let the salsa rest in the refrigerator so the flavors meld before serving.

Rate this recipe

★ 4.4 (1)

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    Avocado Salsa

    This salsa balances rich, buttery avocado with bright lime juice, diced tomato, and a bite of jalapeño. It comes together in minutes with no cooking required, making it a quick addition to taco nights, grilled meats, or a simple chip dip.

    15 min 16 oz 110 cal

    Ingredients

    • 3 ripe avocados, pitted and diced
    • 1 cup tomato, diced
    • 1/2 cup white onion, finely diced
    • 1 jalapeño, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 2 tablespoons fresh lime juice
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Method

    1. 1

      Halve and pit the avocados, then scoop the flesh into a medium bowl and dice into bite-sized chunks.

    2. 2

      Add the diced tomato, onion, jalapeño, and cilantro to the bowl with the avocado.

    3. 3

      Add the lime juice, minced garlic, salt, and pepper, then gently fold everything together until just combined, keeping the avocado chunky.

    4. 4

      Taste and adjust salt, pepper, or lime juice as needed.

    5. 5

      Cover and let the salsa rest in the refrigerator so the flavors meld before serving.