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Avocado salsa in a white serving bowl.

Avocado Salsa

This fresh and zesty Avocado Salsa recipe makes a fast, healthy, and tasty appetizer or side dish for any Mexican entree.

Yield: 2 1/2 cups (about 4-5 servings) 1x
Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
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Ingredients

  • 2 large ripe avocados, pitted and cut up into small pieces
  • 1/2 red onion, finely chopped (about 1/2 cup)
  • 1 cup cherry tomatoes, diced (about 15 tomatoes)
  • 2 tablespoons lime juice (juice of 1 lime)
  • 1 teaspoon Kosher salt, plus more to taste

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Instructions

  1. Mix all ingredients together and lightly toss until lime juice has coated all of the veggies. Taste and season with salt to your preference.
  2. Serve immediately with tortilla chips.

Notes/Tips

  • Chop the avocado and cherry tomatoes into small, uniform pieces that fit on a chip. We suggest dicing the red onion even smaller. 
  • I’ve found that the avocados are easier to chop if they are refrigerated beforehand.

Add In Ideas:

  • Cilantro – Finely chop to sprinkle over the top or stir in for added flavor and freshness.
  • Jalapeno Pepper – Seed and mince to add some crunch and heat.
  • Cumin – Stir in a little cumin from the pantry to add smokiness.
  • Cayenne Pepper – Stir in a pinch of cayenne from the pantry for even more heat.
© Author: Polly Conner
Cuisine: Mexican Method: No Cook