This awesome Avocado Salsa is fresh, flavorful, and fast! It makes the perfect appetizer and doubles as a seriously tasty side dish too!
cHUNKY Avocado Salsa
This delish dish is vegan, vegetarian, gluten-free, and dairy-free. Get ready to toss it on everything like edible confetti!
You can serve it up as a speedy and simple appetizer with tortilla chips for scooping or add it as a chunky veggie salsa for tacos and burritos. It can be eaten as a spoonable side dish paired with your favorite protein (chicken, steak, or fish/shrimp) or a vegetarian main like quesadillas and veggie burgers.
The options are quite literally endless, really!
If you get a chance to try it, drop me a little note in the comment form and let me know what you paired yours with!
fRESH + fLAVORFUL iNGREDIENTS:
AVOCADO: Snag one large hass avocado or 2 smaller avocados. My favorite trick for helping the chopped avocado stay nice and green is to drizzle it with avocado oil to halt the browning. This paired with the lime juice keeps it gorgeous and green!
TOMATOES: any type of tomato can be used for this salsa. I often use cherry tomatoes or grape tomatoes cut into quarters. Roma (plum) tomatoes are fantastic as well and can be diced fine or chunky.
CORN: I like to use frozen corn; it’s easy and super flavorful! You could absolutely use canned corn or fresh steamed corn right off the cob. You do you!
RED ONION: half of a small red onion is perfect for this salsa. Add extra if you’d like!
JALAPENO: one large or two smaller peppers will work great. For a mild salsa, remove the pith and the seeds from each pepper. For a medium to spicy salsa, use the scraped insides from the pepper to spice it up!
You’ll also need fresh cilantro, one large (or two small) limes, cumin, garlic powder, salt, and pepper. You can also add some cayenne pepper to make it spicy.
serving size info
Avocado Salsa
Ingredients
- 2 cups frozen corn kernels
- 1-2 cups cherry tomatoes or diced roma tomatoes
- 1 large jalapeño pepper or 2 small peppers
- ½-¾ cup finely chopped red onion
- ½ cup chopped fresh cilantro plus extra to taste
- 1 large lime or two small limes
- ½ tsp ground cumin
- ¼ tsp garlic powder (optional)
- ½ tsp salt
- ⅛ tsp black pepper
- 1 large hass avocado or two small avocados
- 2 TBSP avocado oil or as needed
Instructions
PREP THE VEGGIES
- Thaw frozen corn on the countertop or microwave via package instructions to steam. Prefer to use fresh corn? Sweet! Simple grab 2 large ears of corn and remove the kernels. Sauté until tender and chill in the fridge until cooled. Easy peasy!
- Quarter tomatoes if using cherry or grape tomatoes. Dice if using roma/plum tomatoes. Finely mince the onion. Around ½-¾ cup is perfect here
- Remove the pith and the seeds from each jalapeño pepper for a mild salsa. For a medium to spicy salsa, use the scraped insides from the pepper to spice it up!
MAKE THE DRESSING
- To a serving bowl, add fresh squeezed lime juice, a tablespoon of avocado oil, ½ tsp cumin, ¼ tsp garlic powder (optional), ½ tsp salt and ⅛ tsp pepper.
MIX AND SERVE
- To the bowl with the dressing, add corn, tomatoes, onion, jalapeño, and chopped cilantro. Mix well.
- Just before serving, slice avocados lengthwise and remove the skin and pit. Drizzle with avocado oil (optional to help halt the browning) and dice. Gently fold it into the salsa to let all the flavors mingle.
- Give it a taste and add any extra cilantro, lime juice, salt, pepper or spices desired to amp up the flavors to your ideal ratio. I like to add a little extra salt and pepper at the end.
- Serve with tortilla chips for dipping or as a tasty spoonable side dish. It's great with everything!
Notes
Nutrition
Scrumptious Serving suggestions:
- as a dip for chips (the obvious choice!)
- as a topping for tostadas, tacos, and taco bowls
- all on it’s own as a stellar side salad
- as a filling for burritos and quesadillas
- burrito bowls <– always a tasty option!
- three words: taco salad topping <– YES!
Q: Can i Make this salsa in Advance?
I’ve made this salsa in advance with excellent results! The trick to keeping the avocado it’s gorgeous green hue is to drizzle it with avocado oil right after slicing and make sure you use enough fresh lime juice in the dressing. The combination of both ingredients help halt the browning process and keep your avocado gorgeously green.
My other go-to trick is to use a storage container that is almost exactly the size of the dip and press a later of plastic wrap tight against the salsa before popping on the lid. This helps keep the oxygen out which is what causes avocados to brown in the first place.
Using these methods, leftover avocado salsa will stay fresh for 3 days. Woot!
More Stellar Salsa Recipes
If you get a chance to try this chunky avocado salsa recipe, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty creation!
Questions & Reviews
Look so good and easy. I’m lazy old lady, so easy is best for the Stay safe and thank you.
Thank you Carolyn! Easy is a lifesaver here as well — I hope you love the recipe as much as we do! ❤️