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Avocado Salsa

This Avocado Salsa is a next-level Cinco de Mayo recipe! It’s creamy, chunky, and all kinds of addictive. Serve it with lightly salted, warm tortilla chips for a dip no one can resist!

avocado salsa served with tortilla chips and lime wedges

My avocado salsa is like guacamole and salsa had a party in one bowl. If you love both separately, get ready for this power flavor combo to come together and set off some sparklers right in your mouth!

Why You’ll Love Avocado Salsa Recipe

  • Perfect for Cinco do Mayo. I love a fun family Cinco de Mayo celebration. I like to set up a build-your-own taco bar and obv we got to have some margaritas (virgin for the kids – of course)! No Cinco de Mayo feast is complete without lightly salted, warm tortilla chips served with salsa and guac – but, what if salsa and guac had a creamy, tangy, love child with a spicy bite? Well, I think it would be EPIC. 
  • Super easy. 20 minutes is all it takes to put together this most amazing homemade salsa recipe! Once you try one bite, you’ll never want a store bought salsa again.
  • All that flavor. If you love creamy avocado and spicy salsa, this combo is going to be incredible. Every bite is a flavor bomb that perfectly compliments whatever you’re eating with it.
diced peppers, jalapenos, tomatoes, avocado, and red onions in a salad bowl

What You’ll Need

Imagine you were going to make homemade salsa and guacamole. Well, this is one easy recipe to make in place of two. You’ll need, basically, the same ingredients, they’re just combined differently. Scroll to the recipe card for exact amounts.

  • Veggies: We’ll be using cherry or grape tomatoes, red bell pepper, red onion, jalapeno, avocadoes, and fresh garlic.
  • Olive Oil
  • Lime Juice
  • Salt & Pepper
  • Fresh Cilantro

How to Make Avocado Salsa

  1. Combine: In a salad bowl, combine your prepared tomatoes, peppers, onions, jalapenos, and avocado. Then, set it aside.
  2. Mix: In a mixing bowl, combine the olive oil, lime juice, salt, and pepper. Whisk it all until everything is thoroughly incorporated. Taste for seasonings and adjust accordingly.
  3. Toss: Pour the salad dressing over the prepared avocado and tomato mixture. Add your chopped fresh cilantro and then toss the salsa gently to coat everything. 
  4. Serve: Serve your homemade salsa with tortilla chips.
avocado salsa served in a salad bowl

Tips and Tricks

  • Spice level. You can make your salsa mild, medium, or hot based on the jalapeno. For mild, omit it completely. For hot, leave in the seeds. 
  • Smooth or chunky. If you’d like your homemade salsa to be less chunky, you can dice your veggies into smaller pieces. You could even use a food processor for your peppers and onions.
  • Choose the right avocado! Choose the perfect avocado for this recipe. Make sure it’s tender but not mushy and definitely not hard. 

Variation Ideas 

  • Sweetness. If you’re crazy for that salty and sweet combo, go ahead and add some diced mango or diced pineapple to the party. This is a real treat for your taste buds! In addition to being chunky and a bit creamy, it will also be spicy, salty and sweet all at the same time. That’s some serious flavor power!
  • Add other veggies. If you’re looking to add a cool, fresh bite, throw in some diced cucumber. They’re crisp, cool, and crunchy. I also love adding char grilled corn to any salsa. In this salsa, corn adds a perfect bit of extra flavor.  
  • Fresh herbs. Some people don’t like the taste of cilantro. I’m not one of them – give me aaaaallllll the cilantro! Please and thank you. If you fall in the no cilantro club, you can swap the cilantro for fresh chopped parsley. 
Bowl of homemade avocado salsa with tortilla chips

What to Goes Well With Avocado Salsa

This homemade salsa recipe is seriously one of the most versatile around. It’s more than just a tomato salsa, that cream avocado bite makes it really nice paired with just about anything!

  • One of the easiest ways to use this salsa is to top your grilled chicken breasts or salmon with it. This will take a plain recipe and turn it into a Mexican treat.
  • I also love using avocado salsa on tacos. This adds a nice chunky and creamy texture to any taco. It can go in any Mexican wrap or burrito, too!

It’s a great finishing touch or garnish, too. I’m thinking on top of a bowl of tortilla soup, on top of spicy huevos rancheros, or on top of a plate of cheesy nachos. Or, you can simply use it as a perfect dip to accompany your tortilla chips.

How to Store and Reheat Leftovers

  • Store your leftover avocado salsa in an airtight container in your refrigerator for just a few days. Honestly, I bet it won’t go uneaten for more than 1 day, anyway. Keep in mind that, as it sits, the avocado will begin to brown and the tomatoes will release liquid. This might change the color and the texture of the salsa, but it will still taste great!
bowl filled with chopped tomatoes, chopped avocado, and tortilla chips

More Easy Dip Recipes

Avocado Salsa

This Avocado Salsa is a next-level Cinco de Mayo recipe! It's creamy, chunky, and all kinds of addictive. Serve it with lightly salted, warm tortilla chips for a dip no one can resist!
Prep Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Mexican
Keyword: avocado salsa, avocado salsa recipe, cinco de mayo recipes, homemade salsa, homemade salsa recipe
Servings: 8
Calories: 156kcal


  • pounds cherry or grape tomatoes, halved
  • 1 small red bell pepper, diced
  • 1 small red onion, diced
  • 1 large jalapeno, seeded and diced
  • 2 avocados, peeled, pit removed, and diced

For the Dressing

  • 3 tablespoons olive oil
  • 1 large lime, juiced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup chopped fresh cilantro


  • In a large salad bowl, combine prepared tomatoes, peppers, onions, jalapenos, and avocado; set aside.
  • In a mixing bowl combine olive oil, lime juice, salt, and pepper; whisk until thoroughly incorporated. Taste for seasonings and adjust accordingly.
  • Pour salad dressing over the prepared avocado and tomato mixture; add cilantro.
  • Toss gently to coat.
  • Serve with tortilla chips.


Calories: 156kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 160mg | Potassium: 489mg | Fiber: 5g | Sugar: 4g | Vitamin A: 974IU | Vitamin C: 49mg | Calcium: 23mg | Iron: 1mg


  • Linda Johnston
    Apr 30, 2020 at 3:18 pm

    I’m going make this right now. I t’s a nice twist on the usually chop up tomato and cucumber mix I often do quickly. I don’t have avocado; I know it’s good in this mix of fresh veggies. Thinking we’ll like the extra kick of jalopinos! Have a good day.

    • Katerina
      Katerina Petrovska
      May 2, 2020 at 5:44 pm

      Thank YOU! I hope you enjoy this recipe! 🙂


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