Chunky Avocado Salsa
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.
Updated by Kathryne Taylor on September 5, 2024
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Chunky doesn’t exactly have a ring to it, but let’s call this avocado salsa what it is! This avocado salsa recipe is fresh, hearty and delicious.
It’s basically a hybrid of guacamole and pico de gallo—are you sold yet?
Avocado Salsa Ingredients
This simple homemade salsa requires just six basic ingredients:
- Diced ripe avocado
- Quartered cherry tomatoes
- Chopped red onion
- Chopped cilantro
- Minced jalapeño
- Fresh lime juice
It’s more filling than your average salsa, thanks to the rich and creamy avocado.
How to Make Avocado Salsa
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.
Avocado Tips
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
This avocado salsa is more than just a dip! It makes a great taco or burrito filling. Just add refried beans and quick-pickled onions or some shredded fresh cabbage for crunch.
You could also spoon it onto nachos or huevos rancheros or chilaquiles verdes. You really can’t go wrong.
Please let me know how you like this recipe in the comments! I’m excited to hear how you serve it.
Chunky Avocado Salsa
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.
Ingredients
- 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)*
Instructions
- 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.
Notes
*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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
your recipe is identical to the one i have been making for about 50 years. i serve mine in a mocajete.excellent recipe
Great!
I am new to your blog. I will definitely try this salad. Like the other delicious salads, I will substitute the cilantro (which I don’t care for); with spinach (which I love). Thanks for the recipes.
You’re welcome, Dee!
Love the healthy zucchini muffins!!! We added a few mini chocolate chips just for fun!!m
Thank you!
Here in the depths of the New Zealand winter, it’s agonising seeing all the delicious summer recipes! However, I am saving them for when summer rolls around. Re the avocado browning, the trick I use to avoid this is to cut up the avocado then splash some of the citrus juice you’re using in the dish over it. As long as you move the avocado pieces around in the juice so they’re well covered, it stops the avocado from browning.
Thanks for sharing your tip, Sasha!
SO excited to try this!! Honestly think I’d prefer this over guacamole due to the texture :)
Great to hear, Brittany!
More a question than a comment. I do love your recipes and this avocado salsa looks more like a dig in with a spoon than a dip!
I’m in Western Australia and jalapeno chillies are a new thing here and are slowly becoming available where I shop. Can you tell me how hot they are? I use long red chillies for my recipes and cut out all the inside bits and seeds before using them. On a scale of 1 to 10 I reckon they would be about 3 this way – more flavour than heat.
Cheers, Mae
Hi Mae – jalapenos with out seeds, would be more flavor and a little spice. Keeping the seeds will take the heat up a lot. Hope this helps!
Thanks a lot. I’ll try it out by removing the seeds and any insides like I do with the red ones. The flavour part does entice me!
This salsa is really speaking to me.
Yes! :)
Delicious!
Thank you!
Quick, easy, healthy office lunch it is ! Thank you so much !
You’re welcome!
People who cannot decide between guac and salsa now have the perfect recipe! And I LOVE my salsas and guacamole kind of chunky. I wouldn’t question a deliciously chunky dip!
Right! I agree. Thank you, Cassie.
This is definitely the salsa I’ll be making over and over again. Great mixture of flavours!
I’m happy to hear that, Patty!
The recipe looks really refreshing and delicious. I personally always have issues in storing avocado dishes and your tips certainly help. Thanks much!
It is just that, so refreshing! I’m glad the tips help. Report back if you try it! Warning, it’s hard to stop eating. :)
Excellent healthy avocado salad. Enjoyed making it and relished the nutrients. God bless.
Thank you!
Absolutely delicious. You could even eat it without tortilla chips if you wanted to. Much better than my guacamole recipe.
By the spoonfuls sounds dangerous! Thanks for sharing, Aileen.
Tastes good, but this is neither guacamole nor salsa. It’s much more like a salad.
Thanks for sharing your opinion, Carols.
Kate, I made this recipe for dinner guests on Saturday. What an incredible salsa this is. Made it again today for an 80th birthday. Young and old wanted to know who made it and where to get the recipe. Can’t wait to try all your other salsa recipes now but don’t know how anything could beat this recipe! Five stars isn’t enough lol!
I’m glad you loved it! Yes, please let me know what you think of the other salsa recipes. They are all great, in my opinion. :)
I made this last night but realized at the last minute that only one of my avocados was ripe. Still amazing and I used it on top of baked salmon. It was a hit! Thank you!
Thank you for sharing, Sherrie!
Delicious for breakfast with sourdough toast, cold smoked salmon and poached eggs. Thank you
You’re welcome, Ashley!
I make this and use as a topping for my air fryer baked potatoes or microwaved bake potatoes. No need for butter or sour cream.
This delicious and fresh salsa was amazing with blackened salmon. It would be great with any fish.
Your avacado salsa is the same as mine except I also add tomatillos. Try it!
I didn’t add the jalapeno, but it was so delicious!!!
Hello Kate (…and Cookie!),
I really enjoy this recipe! A cross between Guacamole and Pico de Gallo … I have one suggestion that I use myself.
I use about 1 tsp of finely minced garlic and stir it in before the avocado is added. It’s great without it, but I like the flavor-add. In your documented listing, I would list it as you have the coriander… (optional but nice!). Thank you so much for sharing. — Hunt & LuLu
Can you substitute lemon for the lime?
I can’t wait to try this recipe. I have everything except the lime.
Sure, that can work too. Slightly different taste, but it can work.
This is my go to salad all summer long. Can be used in multiple ways and very fresh.
A delicious salad to have all summer long! Thank you for your review.
LOVE this Chunky Avocado Salsa! My husband isn’t a big fan of guacamole but he thinks this is delicious! I use the heirloom tomatoes from my garden and just chop them into small chunks when I don’t have enough cherry tomatoes ripe.
That’s great! Sometimes texture is a game changer. Thank you for your review, Kathryn.
I prepared this dish as an appetizer this past weekend … it was devoured! Everyone loved it! I replaced the cilantro with Italian parsley as I can’t tolerate cilantro and added some farm fresh basil.
Again, another tasty treat! Thanks again, Kate!
Just made this today to put on top of quesadillas. It was so good!