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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


  • 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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  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.


  • 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