Chunky doesn’t exactly have a ring to it, but let’s call this avocado salsa what it is! It’s also fresh, hearty and delicious. This salsa is basically a hybrid of guacamole and pico de gallo—are you sold yet?
This simple homemade salsa features diced ripe avocado and cherry tomatoes, chopped red onion and cilantro, and a hefty squeeze of lime juice to bring it all together. It’s more filling than your average salsa, thanks to the rich and creamy avocado.
This salsa is easy to make with just a cutting board and a good knife. Wait to dice the avocado until you’re almost ready to serve, but give yourself some time for the chopping and dicing. It’s worth the effort and then some!
Serve this dip at your next party or happy hour at home, and I bet you’ll get a few recipe requests by the end of the night. Speaking of, did you know that eating some healthy fat like avocado or nut butter before drinking will slow your absorption of alcohol? That means you won’t be feeling too silly too soon. Your future self will thank you.
Look for avocados that yield just a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before slicing. I always buy an extra avocado to be sure I get enough good ones.
If you come home with hard, underripe avocados, you can speed their ripening by placing them in a paper bag with a banana or an apple. On the other hand, if your avocados are ripe when you get home but you won’t be making the salsa just yet, place them in the refrigerator to slow their ripening.
Uses for Avocado Salsa
Please let me know how you like this recipe in the comments! I’m excited to hear how you serve it.
Chunky Avocado Salsa
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dip
- Method: Chopped
- Cuisine: Mexican
This avocado salsa recipe is fresh, hearty and delicious! Serve it as party dip, taco filling or more. You’re going to love this easy avocado salsa. Recipe yields about 6 cups.
- 3 large ripe avocados or 4 small-to-medium avocados, diced
- 1 pint cherry tomatoes, quartered
- 1 cup chopped red onion (about 1 small onion)
- ½ cup finely chopped fresh cilantro
- 1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)
- ¼ cup lime juice (from 1 to 2 limes)
- 1 teaspoon kosher salt or ½ teaspoon fine sea salt, to taste
- ½ teaspoon ground coriander (optional)*
- In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.
- Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.
*Coriander note: I love adding a bit of ground coriander to my Mexican avocado recipes. Coriander is simply ground cilantro seeds, and it adds a subtle layer of flavor. That said, you can omit it if you don’t have it or don’t like it.
Prepare in advance: If you want to be sure your avocado doesn’t brown before the party, I think you could prepare everything but the avocado, toss it all together in a serving bowl, and refrigerate until you’re about ready to serve. Then dice the avocado and gently stir it in.