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 guacamole and salsa. If you love both, then this flavour-packed combo will quickly become your new favourite!
AVOCADO SALSA VS GUACAMOLE?
Guacamole is creamier and generally served as a dip, whereas avocado salsa is chunkier with the addition of chopped tomatoes.
Avocado salsa pairs perfectly with just about anything – fresh tortilla chips, stuffed inside a chicken fajita, along side carne asada… anything. So much more than a regular tomato salsa, the avocado delivers a refreshingly creamy mouthful with every bite. Mixing it all together with this incredible dressing is the key to making this avocado salsa even better!
WHAT YOU NEED FOR AVOCADO SALSA
You will only need a handful of fresh ingredients to make your avocado salsa:
- Vine-ripened tomatoes are best, but you can use any you have on hand.
- Avocados, of course.
- 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 it for parsley instead!
THE DRESSING
It takes little to no effort to whip up this 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!
OPTIONAL ADDITIONS
- Serrano pepper
- Bell pepper (capsicum) – green or red.
- Pineapple or mango – if you love sweet and salty.
- Diced cucumber.
- Corn – fresh or char grilled corn adds a bit of grilling or bbq flavour.
SERVING SUGGESTIONS
The beautiful thing about avocado salsa is that it pairs well with pretty much anything – think Seared Salmon , Carne Asada, Cilantro Lime Chicken.
Or create your own dish! Wrap Lemon Garlic Roasted Chicken in a Flour Tortilla and stuff with avocado salsa.
Pile it in top of carnitas or spoon a pile of salsa on top of a cheesy plate of nachos!
Alternatively, eat it in place of guacamole with our Fried Tortilla Chips.
HOW TO STORE AVOCADO 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!
MORE DIPS
Queso (Mexican Cheese Dip)
Pico De Gallo
Guacamole
Avocado Salsa
Ingredients
AVOCADO SALSA
- 1 onion chopped
- 4 avocados ripe, peeled, cored and diced
- 4 medium vine-ripened tomatoes seeded and diced
- 1 jalapeño, seeded and chopped
- ¼ cup fresh cilantro leaves finely chopped
DRESSING
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 2 cloves garlic crushed
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh cilantro finely chopped
Instructions
- 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.
Cath says
I so love you. That dressing is to die for’