A super addictive Avocado Salsa recipe. Quick and easy to throw together with a zesty cilantro lime dressing!
With Cinco De Mayo coming up, our creamy, tangy avocado salsa is the best combination of guac and salsa. If you love both, then this flavour-packed combo will become your new favourite!
IS AVOCADO SALSA THE SAME AS GUACAMOLE?
Guacamole is creamier and generally served as a creamy dip, whereas avocado salsa is chunkier with the addition of chopped tomatoes.
Avocado Salsa is perfect to pair with just about anything… fresh tortilla chips; stuffed in a fajita; along side carne asada… anything. More than just a regular tomato salsa, the avocado creates a deliciously creamy bite with every mouthful. Mixing it all up with this incredible dressing though, that’s the key to making this avocado salsa even better!
WHAT YOU NEED
You do need a handful of fresh ingredients to make this:
- Vine-ripened tomatoes are best but you can use any you have on hand.
- Avocados, of coarse.
- Onion — red, white or yellow. You can also use sliced green onions if you prefer.
- Jalapeños — 1 for a milder salsa, 2-3 for more of a kick. Include the seeds for extra heat!
- Cilantro leaves — also known as Coriander in Australia. Don’t like cilantro? Swap if for parsley instead!
THE MAGIC DRESSING
You don’t need much to create a beautiful tangy dressing. Just olive oil, fresh squeezed lime juice, minced garlic, cumin, fresh cilantro, salt and cracked black pepper. Add red pepper flakes, red chili powder or a pinch of cayenne for a kick of heat!
Bell pepper (capsicum) — green or red.
Pineapple or mango — if you love sweet and salty.
Corn — fresh or char grilled corn adds a bit of grilling or bbq flavour.
Convert grilled chicken, steaks or salmon and turn them into a Mexican treat!
Wrap roasted chicken into a tortilla and stuff with avocado salsa.
Stuff avocado salsa into tacos, quesadillas, fajitas or burritos to compliment those dishes.
Pile it in top of carnitas.
Spoon a pile of avocado salsa on top of a cheesy plate of nachos!
Or, simply use it as the perfect dip for your fresh, homemade tortilla chips.
HOW TO STORE SALSA
Avocado salsa is best served fresh! If you have any leftovers, it’s best to store them in an airtight container. Refrigerate for 1-2 days only.
Please note: as it sits, the avocado may brown and become very soft/mushy and the tomatoes will release a bit of liquid. This will change the colour, flavour and texture of your salsa, but it will still taste great!
- 1 onion chopped
- 4 ripe avocados, peeled, cored and diced
- 4 medium vine-ripened tomatoes, seeded and diced
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 cloves garlic, crushed
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 tsp freshly ground black pepper
- 2 tablespoons fresh cilantro, finely chopped
- In a small bowl, cover onion with cool water to mellow it (remove the harsh bite out). Let sit for at least ten minutes, stirring once or twice, while preparing the rest of your ingredients.
- Drain onion. Add to a mixing bowl with diced avocados, tomatoes, jalapeños and chopped cilantro.
- Whisk dressing ingredients together in a smaller bowl until well combined.
- Pour dressing over avocado salsa and gently toss to evenly combine.
- Serve with tortilla chips.