This Avocado Salsa is the best! It’s fresh and tasty, with crunchy veggies and creamy avocado.

My Favorite Chunky Avocado Salsa
It’s no secret that I’m an avocado super fan. I don’t think a day goes by that I don’t eat at least one!
I’ll have them in salads like this Quinoa Salad Recipe or Cucumber Feta Salad, or even in a hearty breakfast like Avocado Toast. But I especially love layering them on these Shrimp Tacos or these Navajo Tacos.
So it was time I used my love for avocados to make the best Avocado Salsa recipe — and here it is!
What Is Avocado Salsa Made Of?
Below are some of the key ingredients in this salsa, along with helpful notes:
- Avocados. Ripe avocados are the creamiest. These yield slightly when gently pressed.
- Tomatoes. Find the ripest tomatoes. Cherry tomatoes seem to be best year-round.
- Red onion. If sensitive to onions, dice and soak them in cold water for 5 minutes.
- Cilantro. Not a fan? Swap with flat-leaf Italian parsley and some lime zest.
- Jalapeños. Wear gloves (or even a plastic bag) to protect your hands from spicy oils.
- Lime juice. A citrus juicer makes this step a breeze!
How To Make Avocado Salsa
This recipe takes a bit of time to chop everything, but overall it’s very simple!
Here are my top tips:
- Chop finely: Gives more flavor per bite!
- Cut into similar sizes: Makes the best texture.
- Let it rest: Chill the avocado salsa for 10-15 minutes so the flavors meld and marinate. But not so long that the avocado browns.
- Best enjoyed the same day it is made.
Variations
Tomatoes are a fruit, so keeping quantities the same, you can replace the tomatoes with another fruit — think pineapple, mango, peaches, etc. (or try this Mango Avocado Salsa)
How To Serve Avocado Salsa
This Avocado Salsa Recipe is best with a bag of chips or your favorite Mexican dish.
Here are some of my favorite ways to use this salsa:
- On Loaded Taco Fries or Totchos (or Nachos)
- As a topping for this Cafe Rio Sweet Pork Recipe
- This Grilled Chicken with Avocado Salsa is a top summer pick!
- With eggs. Fried, scrambled, over easy — all work great.
- On any taco: Beef Tacos, Baked Chicken Tacos, or Pinto Bean Tacos
Quick Tip
This salsa is best with chilled ingredients! I like to pop everything into the fridge a few hours before preparing so they’re nice and cold.
More Avocado Recipes:
- Black Bean Corn Avocado Salad
- Turkey Avocado Ranch Club Wraps
- Sweet Potato Black Bean Burger
- Peach Salad
- Cuban Mojo Chicken
Avocado Salsa
Equipment
- Zester or fine grater
Ingredients
- 3 large ripe avocados see note 1
- 2 cups cherry tomatoes quarted, see note 2
- 3/4 cup finely diced red onion see note 3
- 1/2 cup finely chopped cilantro
- 1/4 cup seeded and minced jalapeño see note 4
- 3 limes
- 3 tablespoons olive oil
- 1 teaspoon minced garlic 1 clove, optional
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Dice red onion (soak in water if desired, see note 3), quarter cherry tomatoes, chop cilantro, dice jalapeños, and dice avocados. Zest lime with a zester (or fine grater) to get 1 teaspoon zest. Juice limes to get 3 tablespoons lime juice. Aim to cut ingredients into similar sizes for uniformity and the best texture. The finer the chop, the better—more flavor in every bite!
- In a large bowl, mix all prepped ingredients, oil, garlic, salt, pepper, and cumin.
- Gently toss (to avoid mushing avocados), taste, and adjust salt, pepper, and lime juice as needed (flavors should sing!). Chill in the fridge for 10–15 minutes before serving. If enjoying with chips, try testing with chips to determine if the salsa doesn’t need as much salt.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As Chelsea’s employee, I have made this salsa and it is always a hit! So easy to throw together, and so delicious!