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This avocado and tomato salsa is fresh, simple, and full of flavor. It comes together in minutes and is perfect for tacos, grilled meats, or just serve it up with some tortilla chips as an appetizer.
I make this a lot when I want something quick that still tastes really good. It’s one of those recipes you can throw together with a few ingredients, and it always works. I usually keep it simple, adjust it based on what I have, and my kids always devour it in no time.
This salsa pairs perfectly with Easy Chicken Tacos, Southwest Salmon Bowls, Sheet Pan Chicken Fajitas, and Healthy Beef Enchiladas.
Recipe Overview
Ingredients needed
One thing I love about this avocado salsa is the freshness of the ingredients. Here’s what you’ll need to make it:
- Cherry Tomatoes: Adds a burst of freshness and juicy texture.
- Lime (or Lemon) Juice: Infuses a zesty and citrusy flavor, enhancing overall brightness.
- Red Onion: Provides a sharp, savory kick, adding depth to the dish.
- Avocados: Offers creaminess and richness, a key element in the salsa.
- Oil: You can use either Olive Oil or Avocado Oil
- Salt and Black Pepper
- Jalapeño: Brings a spicy kick to the avocado salsa. Deseed them for a less spicy option.
- Fresh Cilantro: For those who hate cilantro, you can use either parsley or fresh basil.
How To Make Avocado Salsa
- Prepare Ingredients: Dice or quarter cherry tomatoes; finely chop red onion; peel, core, and dice avocados; and seed and chop jalapeño.
- Combine Ingredients: In a large bowl, combine the prepared cherry tomatoes, red onion, avocados, jalapeño, and fresh cilantro.
- Add Citrus Juice: Squeeze lime (or lemon) juice over the mixture.
- Drizzle with Good Fats: Pour olive oil (or avocado oil) into the bowl.
- Season to Perfection: Sprinkle salt and black pepper over the mixture, adjusting to taste. Toss the ingredients using a spoon or spatula until well combined.
- Adjust for Preferences: Taste the salsa and add more salt or pepper if needed.
- Serve and Enjoy: Serve this vibrant avocado salsa immediately as a flavorful accompaniment to tortilla chips, tacos, or grilled meats.
Recipe tips
- Make sure the avocados are ripe but not overly soft. They should yield slightly to gentle pressure but still hold their shape when diced.
- Wear gloves while handling jalapeños to avoid transferring the spicy oils to your skin. If you don’t have gloves, wash your hands thoroughly after chopping and seeding.
- To prevent avocado browning, add lime (or lemon) juice as soon as you dice the avocados. The acidity helps preserve the vibrant green color.
- Adjust the spice level by controlling the amount of jalapeño seeds added. For milder salsa, remove all seeds; for a spicier kick, include some or all of them.
Common Questions
Look for avocados that are slightly soft to the touch but not mushy. If they yield to gentle pressure, they’re ripe. However, avoid avocados that feel overly soft or have dark spots.
Serranos are similar in heat to jalapeños but are generally hotter. If you enjoy a spicier salsa, use serrano peppers as a 1:1 substitute.
While it’s best enjoyed fresh, you can prepare the ingredients ahead of time and mix them just before serving to maintain the optimal texture and flavor.
Serving suggestions
This avocado salsa goes perfectly with so many dishes! Here are some of our faves to try:
- Easy Chicken Tacos
- Chicken Enchilada Casserole
- Southwest Salmon Bowls
- Taco Casserole Recipe
- Sheet Pan Chicken Fajitas
- Vegetarian Burrito Bowl
- Healthy Beef Enchiladas
Storage Recommendations
- Refrigerate: Store any leftover avocado salsa in an airtight container. To help preserve the vibrant color of the avocado, press plastic wrap directly onto the salsa before sealing the container. Eat the salsa within 1-2 days for the best quality. While it’s safe to eat beyond this timeframe, the texture and flavors may diminish over time.
- Freeze: I do not recommend freezing this recipe.
You may also like
- Strawberry Salsa
- Herbed Cottage Cheese Dip
- Bechamel Sauce
- Easy Taco Dip Recipe
- Catalina Dressing
- Whipped Ricotta Cheese Dip
- Chili Cheese Dip
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Avocado Salsa
Ingredients
- 1 pack cherry tomatoes, 16 oz, diced or quartered
- 1 large Lime, juiced
- 1/2 red onion, finely chopped
- 4 avocados peeled, cored, and diced
- 2 tablespoons olive oil , or avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 jalapeño seeded and chopped
- 1/2 cup fresh cilantro, chopped
Instructions
- Combine all the prepared chopped ingredients into a large bowl (1 pack cherry tomatoes, 1/2 red onion, 4 avocados peeled, 2 tablespoons olive oil ,1/2 teaspoon salt, 1 large Lime, 1/4 teaspoon ground black pepper, 1 jalapeño seeded and chopped, and 1/2 cup fresh cilantro)
- Using a spoon or spatula, toss the ingredients until combined.
- Taste and add more salt or pepper if needed. Serve and enjoy.
Notes
- Store any leftover avocado salsa in an airtight container in the refrigerator.
- To help preserve the vibrant color of the avocado, press plastic wrap directly onto the surface of the salsa before sealing the container.
- Eat the salsa within 1-2 days for the best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
