Avocado Salsa


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Avocado salsa is a vibrant and chunky dip. Almost a cross between guacamole and pico de gallo, it’s a refreshing blend of avocados, tomatoes, onions, jalapeño, lime juice, and cilantro. Served with tortilla chips, it’s the perfect summer appetizer.

A big bowl of avocado salsa next to a plate of chips.

Sunny days and outdoor weather mean dips, appetizers, and healthy snacks are on repeat. Translation: simple, seasonal recipes, and finger foods to satisfy the munchies. And the top of the list always seems to be salsa. I do love my salsa, whether it’s pico de gallo, restaurant-style salsa, or mango salsa.

So today I’ve got a new salsa recipe for you – avocado salsa! It’s vibrant, perfectly spicy, and deliciously chunky. In one fell swoop it satisfies both my cravings for guacamole and salsa at the same time. Pure magic.

Avocado Salsa Recipe Video

Watch how I make this salsa in the video below!

How To Pick The Best Avocados

Because the bulk of this recipe is avocados, choosing the best of the bunch is key. Here’s a few tips to pick the best avocados:

  1. Skin pigmentation: Avocado colors will shift depending on how ripe they are. Ones that are a vibrant green have been picked early and are under ripe. And those that are completely brown are overly ripe. So choose an avocado with a forest green color.
  2. Inspect the naval: To test the ripeness, place your thumb on the “belly button” of the fruit. If you can flick the naval off, the avocado is officially ripe. If the naval is tightly intact, it’s not ready to eat just yet. And if the naval is completely missing, skip that avocado as that end may be slightly brown on the inside.
  3. The pressure test: Give the avocado a gentle (very gentle) squeeze with the palm of your hand. If the fruit is ripe, it will feel just a smidge soft. Otherwise, avocados that are extremely ripe will feel like mush.
A mixing bowl with the ingredients to make avocado salsa.

Avocado Salsa Ingredients

While this recipe uses similar ingredients to my guacamole recipe, the chunky texture is what makes it unique. So make sure you don’t buy mushy, overly-ripe avocados, because you do want the salsa to hold it’s shape.

  • Roma Tomatoes: These tomatoes are naturally sweeter and hold just the right amount of juiciness.
  • Red Onion: Adds a beautiful pop of purple to this salsa.
  • Jalapeño: Can’t make salsa without a hint of spice!
  • Limes: Adds a bright and zesty flavor with every bite.
  • Cilantro: A must-have herb that freshens up this entire dish. If you don’t like cilantro, try adding in parsley instead.
  • Salt: Just one teaspoon to balance out the other bold flavors.

Find the printable recipe with measurements below.

The avocado salsa ingredients stirred and mixed together in a bowl.

How To Make The Best Avocado Salsa Recipe

With a bundle of fresh ingredients and a little bit of prep work, this salsa comes together quickly. Here’s how to make it.

  1. Dice the Roma tomatoes and avocado into small cubes.
  2. Chop the red onion, jalapeños, and cilantro into small bits.
  3. Mix the above ingredients into a large bowl. Then squeeze the lime juice and sprinkle the salt. Give everything a stir until it’s all combined.
  4. Serve. It’s best to serve this right away to prevent browning!

Variations and Optional Add-Ins

Just like any other salsa recipe (or avocado recipe), this one is super flexible! Some of the below variations can turn this recipe sweeter or more protein-packed. A good reminder to always tweak recipes to your liking!

  • Mango Avocado Salsa: Reduce the amount of avocados and Roma tomatoes. Then sub in chopped mangos for a sweet and spicy salsa.
  • Shrimp Avocado Salsa: If you love getting creative with shrimp, this is one to try! Sauté about one pound of regular sized shrimp. Let them cool, chop them into small pieces, and toss them into the salsa mix. It’ll be the perfect party appetizer.
  • Pineapple Avocado Salsa: Similar to the mango salsa, you can add in roughly chopped pineapple bits. A sweet and tangy salsa like this is perfect for spooning on top of steak or seafood.
Avocado salsa in a presentation bowl next to tortilla chips and fresh cilantro.

Does This Avocado Salsa Store Well?

This salsa is best when it’s served right away as the avocado chunks will turn brown over time. The lime juice does help to delay that browning, but it’s best to enjoy soon after making.

If you do need to store it, make sure it’s in an air-tight container perfectly fitting the amount of salsa to reduce air. It actually lasted longer for me in this vacuum-sealed container, so you can give that a try as well.

Other Dips, Spreads, and Sauces To Try

Dips and spreads are an easy way to add a flavorful touch to your meals. These are some of my favorites:

Avocado salsa in a bowl with tortilla chips on the side.

Avocado Salsa

5 from 13 votes
Prep: 15 minutes
Total: 15 minutes
Servings: 8 servings
Author: Lisa Bryan


Avocado salsa is a vibrant and chunky dip. A cross between guacamole and pico de gallo, it's the perfect summer appetizer recipe!



  • 6 roma tomatoes, seeded and diced
  • 1/2 red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 4 avocados, peeled, cored, and diced
  • 2 limes, juiced
  • 1/2 teaspoon salt
  • 1/2 cup cilantro leaves, chopped


  • In a large bowl, combine all of the ingredients. Give everything a toss and taste test to see if you need additional salt.
  • Serve and enjoy.


Calories: 178kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 156mg | Potassium: 630mg | Fiber: 8g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg
Course: Appetizer
Cuisine: American, Mexican
Keyword: Avocado Salsa, Chunky avocado salsa
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Tried this for the first time on some carnitas tacos! It was nice as it wasn’t runny like pico so the corn tortillas didn’t fall apart!😃. Super yummy and my husband says it should be called “salsamole”! Thanks for another great recipe!5 stars

    1. I find that fresh jalapenos are better for this salsa. But you can also use the jarred kind if you want!

  2. Hi Lisa, this dish was a hit on a hot day on the boat. Great dish to go along with our fresh catch. 5 stars

  3. I make a nearly identical recipe almost every week because we love it so much! We serve it with salmon and seasoned brown rice and black beans (but I could totally eat it with a spoon). DELICIOUS!! Thanks for all your great recipes. I always enjoy reading your posts.5 stars

  4. Hi Lisa, I have a bunch of parsley growing in my garden do you think I can substitute for the cilantro?

  5. The nutrition information…is that for the whole bowl? It says it is 4-5 servings, but what is considered a serving? Thank you.

    1. Hi Kathy – The nutrition facts are always for each serving and I will normally put the serving amount in recipe notes towards the bottom :) Each serving is about 1 cup.

  6. I’m a huge fan of this avocado salsa! It totally is a cross between salsa and guac! Delicious and refreshing!

  7. Brilliant! As a lover of both salsa and guacamole, I can’t think of a more perfect salsa!5 stars