Easy Chunky Avocado Salsa Recipe

This avocado salsa dip is for those times when you just can’t decide between guacamole or salsa! With the flavors of classic salsa and chunky avocado, this easy avocado salsa will soon be your new favorite dip.

It takes just six ingredients: Roma tomatoes, avocado, cilantro, jalapeno, salt and fresh lime juice. Dice, stir and serve with chips, tacos or eggs.

The Best Chunky Avocado Salsa (Not Quite Guacamole)

I’m obsessed with Mexican food. I mean… who isn’t? It is just so flavorful and fun to eat! Yes, fun! You get your chips, your salsa, sometimes you can build your own tacos, and you can make it spicy or not. The possibilities are endless!

When I was working in one of my restaurants, there was this Mexican place right down the street from us. We used to go there after our shift to wind down and, of course, to stuff our faces! They had this guacamole cart that they would use to come to your table and make it table side for you. I loved this because you could customize it however you wanted.

But what I liked more about their authentic guacamole recipe was that they left it super chunky with lots of avocado. I would always add a lot of tomatoes to it too, because that’s just how I like my guac.

I randomly thought about that little spot a few weeks ago and wanted to try and recreate that recipe at home. I ended up coming up with this version instead, because to me, the chunkier the better! So it’s not really guacamole, it’s more of an avocado salsa, and I’m good with that!

Why You’ll Love This Avocado Salsa

• Chunky and fresh. Diced avocado and tomatoes keep their shape for a scoopable, colorful dip.
• Six ingredients. Tomatoes, avocado, cilantro, jalapeno, salt and lime. That’s it.
• No cooking. Just dice, stir and serve, so it is ready in the time it takes to open a bag of chips.
• Spice it your way. Keep the jalapeno seeds for heat or leave the jalapeno out entirely.

Ingredients You’ll Need

Here is what goes into this avocado tomato salsa and why each one matters. Exact amounts are in the recipe card below.

• Roma tomatoes: Romas are meaty with fewer seeds and less juice than other tomatoes, so the salsa stays chunky instead of watery. Core and seed them, then cut them into a small dice. Pick tomatoes that are deep red and firm with just a little give.
• Avocado: The creamy heart of this dip. Choose one that yields slightly when you press it gently but is not mushy. A ripe but firm avocado holds its shape when diced and stirred, which is what makes this a salsa and not a mash.
• Cilantro or parsley: Chopped fine for a fresh, herby bite. If you don’t like cilantro, use parsley instead, because I know there are a lot of you out there!
• Jalapeno: Half a jalapeno, cored, seeded and diced very small, adds a gentle kick. Most of the heat lives in the seeds and white ribs, so keep them in if you like it spicy, or leave the jalapeno out entirely if you want no heat at all. Wash your hands well after handling it.
• Salt: Brings out the sweetness of the tomatoes and the richness of the avocado. Taste and add a pinch more if needed, especially if you are serving it with unsalted chips.
• Limes or lemons: Fresh squeezed citrus brightens every bite and helps slow the avocado from browning. Lime is classic, and you can use lemon juice in its place. Bottled juice tastes flat next to fresh, so squeeze your own if you can.

How to Make Avocado Salsa

1. Prep the tomatoes. Core and seed the Roma tomatoes, then cut them into a small dice. Removing the seeds and watery pulp keeps the salsa from getting soupy. Aim for pieces about the same size as your avocado cubes so every scoop gets a little of both.
2. Prep the jalapeno. Core and seed half of a jalapeno and dice it very small, so no one bites into a big piece of heat. Keep a few seeds if you want it spicier.
3. Chop the herbs. Finely chop the cilantro or parsley so the flavor spreads evenly through the salsa.
4. Dice the avocado. Cut the avocado in half, remove the pit and score the flesh into small cubes right in the skin. Scoop the cubes out with a spoon. Dicing the avocado last keeps it bright green. If the avocado feels hard, it will taste bland and won’t scoop cleanly, so give it another day on the counter.
5. Mix. Add everything to a bowl with the salt and fresh squeezed lime juice. Stir gently with a spoon or spatula so the avocado stays in chunks instead of turning creamy.
6. Taste and serve. Taste for salt and lime, adjust, and serve right away with chips, over eggs or on tacos.

Ways to Customize This Avocado Salsa

• Swap the herbs. Use parsley instead of cilantro if cilantro tastes like soap to you.
• Change the citrus. Lemon juice works in place of lime.
• Add crunch. Stir in a little finely diced red onion or corn for extra texture and color.
• Make it heartier. Fold in drained black beans to turn it into a scoopable party dip.
• Go smoky. Add a pinch of ground cumin or a little diced chipotle for a smoky, deeper flavor.

Avocado Salsa FAQs

• Is this the same as guacamole? Not quite. Guacamole is mashed, while this avocado salsa keeps the avocado and tomatoes in chunks, so it eats more like a salsa.
• How do I keep the avocado from browning? The lime juice helps. Press plastic wrap right against the surface of the salsa to keep air out until you serve it.
• Can I make it ahead? It is best right after you make it. You can dice the tomatoes, jalapeno and herbs a few hours ahead and refrigerate them, then add the avocado and lime just before serving.
• How long does it keep? Store leftovers covered in the refrigerator and eat them within a day. The avocado softens and darkens over time.
• How do I pick a ripe avocado? It should feel heavy for its size and give slightly when you press it gently. If the little stem cap pops off easily and it is green underneath, it is ready to use.
• Can I double the recipe? Yes. It scales easily for a party. Just keep the avocado in chunks and squeeze the lime over it as soon as it is diced.
• Can I make it less spicy? Yes. Remove all the seeds and ribs from the jalapeno, or leave the jalapeno out entirely.
• What do I serve it with? Tortilla chips, tacos, grilled chicken or fish, or spooned over eggs. I served this batch over our Breakfast Enchiladas, YUM!

Avocado Tomato Salsa

Avocado tomato salsa made with diced Roma tomatoes, chunky avocado, cilantro, jalapeno, salt and fresh lime juice. A fresh, no cook dip for when you can't decide between guacamole and salsa.

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Ingredients

  

• 3 roma tomatoes cored and seeded, small dice
• 1 avocado small dice
• 3 tablespoons cilantro (or parsley) chopped fine
• 1/2 jalapeno cored and seeded, very small dice
• 1/4 teaspoon salt
• 1 1/2 each limes (or lemons) fresh squeezed

Instructions

 

• Mix all ingredients in a bowl and serve.

Made this avocado salsa? Leave a star rating in the recipe card and tell us in the comments below. What are your favorite salsa ingredients? Are you team cilantro, or does it taste like soap to you?

More Recipes You’ll Love

• Simple Guacamole
• Breakfast Enchilada Casserole
• Fresh Mango Salsa with Habanero and Lime
• Simple Pineapple Salsa
• Easy Seven Layer Bean Dip
• Mexican Rice

This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.