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Made with loads of freshness, this chunky avocado salsa is made with creamy avocado, plum tomatoes, red onions, bell peppers, and cilantro. Tossed in zesty lime juice, this easy and nutritious dip can be enjoyed with tortilla chips or used in place of any salsa or pico de gallo recipe!

Avocado salsa in a white bowl.
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Fresh Avocado Salsa

Avocado salsa is one of my favorite avocado dip recipes. It’s actually more like a combination of pico do gallo, guacamole, and homemade salsa all in one, it has become a staple homemade salsa recipe in our rotation and might just be the best one yet!

It’s so easy to make this chunky salsa with creamy avocado, juicy acidic tomatoes, crunchy sweet red bell peppers, and crisp onions tossed in a bright lime juice and seasoned with salt and cumin.

Talk about healthy, fresh, and delicious. A tasty spin on cowboy caviar.

I whip this up for summer BBQs, especially when grilled salmon is on the menu. It’s also a great party or game-day appetizer or one of many healthy snacks I like to keep on hand, especially when it’s hot outside.

I just know once yours is ready, you’ll be hard-pressed not to eat the entire bowl on its own!

Why This Recipe Works

  • A great summer recipe. This refreshing dip comes together in minutes and doesn’t require any heating up the kitchen. It’s also a great way to use up your garden haul.
  • Simple ingredients. Just a handful of refreshing and vibrant flavors come together using what you may already have on hand.
  • Versatile. Can use it as a dip with homemade tortilla chips or a topping over grilled meat,a taco salad, or even tortilla soup. It’s the best!

Recipe Ingredients

Avocado salsa ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Avocados: You want a ripe avocado but not too ripe that it’s mushy.
  • Roma tomatoes: This type of tomato is not as juicy as other types, which means there’s less liquid that’s bound to pool at the bottom.
  • Red bell pepper: I use red because it adds the necessary sweetness to the savory flavors, but you can use orange or yellow if you prefer. Green would be too bitter in my opinion.
  • Chopped red onion: You can substitute with shallots too, both are mild and are great in raw dips.
  • Cilantro: Fresh cilantro leaves add a herbaceous flavor very popular in Mexican-inspired recipes.
  • Fresh limes, juiced: Highly recommend using juice from fresh limes instead of from a bottle.
  • Salt & ground cumin: A bit of seasoning to round out the flavors. Cumin is a warm earthy element that grounds and balances acidity.


  • Make it spicy. For some heat, add chopped jalapeño and a pinch of chili powder. You could also use red pepper flakes, serrano pepper, or a pinch of cayenne pepper.
  • Make it mild. Completely omit all signs of spice if you prefer mild avocado salsa.
  • Tropical flare. Add mango, strawberry, or pineapple to the recipe, very similar to mango salsa, by reducing the number of avocados used and replacing it with the fruit.
  • Extra flavor. Add minced or chopped garlic to yours if you enjoy garlicky salsa.
  • For added protein. Add black beans or cooked shrimp to make it more or a ceviche.
  • More veggies. Throw in some corn kernels. Even better if grilled first!
  • Blend it! Add all ingredients to a blender or food processor and purée until smooth in texture. Sometimes I like to do this with tomatillos instead of plum tomatoes to make a tomatillo avocado salsa, similar to salsa verde.

How to Make Avocado Salsa

Showing how to make avocado salsa in a 4 step collage.
  • Cut the avocado. Knowing how to cut an avocado quickly and easily so that each piece is diced in just the right size is key!
  • Add avocado. Place chunks in a large mixing bowl.
  • Add remaining ingredients. Then, toss in the chopped tomatoes, bell pepper, onion, and cilantro. Squeeze the fresh lime juice and sprinkle salt and a pinch of cumin over top.
  • Stir gently until combined. Taste and drizzle more lime juice or sprinkle extra salt, if necessary.

Expert Tips

  • To prevent too much liquid remove the seeds when chopping the tomatoes. Scoop out the inner portion and use the chopped outer flesh.
  • Avoid making this dish ahead when serving guests. The avocados will be brown by the time you serve the dip. If necessary to save time, prep everything in advance, but add the avocados just before serving.
  • Similar sizes. When dicing the avocado and tomato, it’s a good idea to keep everything similar in size. It’s easier to get a bit of everything in each scoop that way!
  • Serve with slotted spoon. No matter how hard you try and avoid too much liquid, some is bound to pool at the bottom of the bowl. To avoid it being transferred with the salsa, use a slotted spoon for serving.
Avocado salsa in a white bowl.

Recipe FAQs

Can I use canned diced tomatoes instead?

I wouldn’t recommend it, however, you can as a last resort. They are very liquidy so if you do use them, drain them very well first. They also won’t have the same ripe flavor, but in a pinch, they can be used.

How do I know when avocados are ripe?

There are a few things to look at. First is the color. You want it dark green. Too bright and it’s not ripe. Too brown and it’s overripe.

Make sure there is a “navel” stub still on it. It should be easy to remove yourself. Last, when you squeeze it, it should have a bit of give. If it’s too hard, it’s not ripe, if it squishes, it’s too far gone.

Serving Suggestions

There are so many ways to enjoy avocado salsa especially when you’re cooking up a Mexican recipes for a feast!

Use it as a topping for skillet nachos and sheet pan nachos or as a choice of condiment when setting up a nacho bar.

Have it in your burritos, including breakfast burritos, on top of burrito bowls, in beef taquitos, or even over a grilled flank steak.

If you’re looking for tacos, I’ve got plenty of recipes on the blog to choose from and each one would welcome this avocado salsa on top.

Since we’re on a salsa kick, whip up this refreshing, sweet fruit salsa for dessert!

Can I Store Leftover Avocado Salsa?

Avocado salsa is best enjoyed the day it’s made because avocado can turn brown quite quickly. If you’re not serving it to guests and are just wanting to store it to eat again the next day, by all means.

Cover the bowl in plastic wrap or transfer it to an airtight container and keep it in the fridge.

Scooping avocado salsa with a tortilla chip.

Want more easy no-bake dip recipes? Don’t miss my black bean salsa, nacho cheese dip and this 7 layer dip recipe.

More Salsa Recipes To Try

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Scooping avocado salsa with a tortilla chip.

Avocado Salsa

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
 Made with loads of freshness, this chunky avocado salsa is made with creamy avocado, plum tomatoes, red onions, bell peppers, and cilantro. Tossed in zesty lime juice, this easy and nutritious condiment can be enjoyed with tortilla chips or used in place of any salsa or pico de gallo recipe!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10



  • 3 avocados , seeded and diced
  • 2-3 roma tomatoes . diced (about 1 cup)
  • 1 red bell pepper , chopped
  • ¼ cup chopped red onion
  • ½ cup cilantro , more to taste
  • 2 fresh limes , juiced (use 1 1/2 if they're juicy)
  • 1 teaspoon Kosher salt , more to taste
  • Pinch ground cumin


  • In a large bowl add the avocado, tomatoes, bell pepper, onion, and cilantro. Squeeze the lime juice and sprinkle salt and a pinch of cumin over top.
  • Stir gently until combined. Taste and add more lime juice or salt, if necessary.


  • Add a jalapeño and pinch of chili powder for a little heat.  
  • Add mango or pineapple to make this a bit more tropical. Simply reduce the avocado to 3 and swap in 1 cup fruit.
  • Add a can of black beans or cooked and diced shrimp to make this a bit heartier. 
Storage: This avocado salsa is best served on the first day to avoid the avocado browning. 


Calories: 104kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 238mg | Potassium: 357mg | Fiber: 5g | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 23mg | Calcium: 11mg | Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Appetizer, Snack
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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