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

Overhead image of Avocado Salsa

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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!

Ingredient shot-- image of all the ingredients used in this dish

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!
Process shots of Avocado Salsa-- image of all the ingredients being added to a bowl

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: 

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:

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5 from 1 vote

Avocado Salsa

By Chelsea Lords
This Avocado Salsa is a total winner! Packed with crunchy veggies and creamy avocado, it’s a fresh, flavorful salsa perfect for any occasion.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 8 servings, as a side

Equipment

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

Note 1: Ripe Hass avocados are a game changer—they’ll deliver the best flavor and creaminess. To tell if an avocado is ripe, press gently, and they should yield slightly (think touching the tip of your nose). 
Note 2: Avoid unripe or pink tomatoes; you won’t get the same robust flavor. Look for the ripest, reddest tomatoes. If not using cherry tomatoes, cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery center before dicing. 
Note 3: This is about 1 small red onion. If you are sensitive to onions, soak the diced onions in a bowl of cold water for 5–10 minutes before thoroughly draining and adding to the salsa.
Note 4: This is about 2–3 jalapeños. If you’re sensitive to spice, reduce or omit the peppers. (Wrinkly jalapeños are spicier than smooth jalapeños.) When preparing jalapeños, you may want to do so with gloves (or a plastic bag over your fingers) as it can burn your fingers and under fingernails. Wash your hands immediately after preparing/touching them.
Storage: This salsa is best served fairly soon after making—avocados will brown and become mushy the longer they sit. To store any leftovers, cover tightly with plastic wrap, pressing the plastic wrap directly on the surface of the salsa and covering with container lid.

Nutrition

Serving: 1serving | Calories: 6.5kcal | Carbohydrates: 6.5g | Protein: 1.3g | Fat: 10.6g | Sodium: 5.8mg | Fiber: 3.4g | Sugar: 1.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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1 Comment

  1. callie hubert says:

    5 stars
    As Chelsea’s employee, I have made this salsa and it is always a hit! So easy to throw together, and so delicious!

    Reply