Avocado Salsa needs to be on your list to try! It’s like Pico de Gallo but with avocado and it is absolutely delicious. Eat it with chips or add it to your tacos!
Taco night is my favorite kind of night. And it’s not just tacos that I love – though believe me, it’s an epic love story. I love everything that goes with tacos. The salsa, the guacamole, the margarita – it’s my love language.
This Avocado Salsa is just what your taco night needs. Made with easy to find ingredients and bright fresh flavors, this is perfect on your tacos or just to eat with chips.
The Best Pico de Gallo Recipe
Avocado Salsa Ingredients
These easy ingredients are so bright and fresh together. The full measurements are in the recipe card at the bottom of the post.
- Avocado: Creamy and full of healthy fats, they are the base of this salsa recipe. See my tips below for picking out the perfect avocados.
- Roma tomato: Adds a bright pop of color and flavor without being too juicy.
- Pineapple: Canned pineapple is easy to keep on hand and is already cut. It adds the perfect amount of sweetness that balances the other ingredients.
- Red onion: Expands the flavor profile with the sweeter onion tang that red onions have.
- Jalapeño: Adding flavor without much heat, see my tips below for dicing your jalapeño and removing the ribs and seeds.
- Cilantro: Fresh cilantro adds a deep flavor. Look for a bunch of cilantro with bright green perky leaves. Use your leftover cilantro on top of your favorite tacos.
- Lime juice: Fresh limes are best for lime juice, but bottled lime juice will do in a pinch. I like to add a little extra over the top of my salsa before serving, but you can taste it and adjust to your liking.
- Salt and pepper: Taste your avocado salsa and add more salt and pepper as needed.
How to Make Avocado Salsa
Here is a brief overview of how this avocado salsa recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Dice your vegetables.
- Combine the ingredients. Mix them all together in a bowl.
- Taste and season. Add more salt, pepper, and lime juice as needed after you taste it.
Avocados are the star of this salsa recipe. It is important to choose avocados that are ripe but not overripe. When buying avocados from your local grocery store or farmer’s market, here are a few tips for what to look for to pick the perfect ones:
- Dark green in color: Ripe avocados are usually dark green in color. If their skin is bright green, they are not ripe enough yet. If they are brown, they are likely overripe.
- Gently squeeze it: You want the avocado to have a slight give to it when you gently squeeze it, but not be too mushy. If it is hard it’s not ripe yet.
- Look under the stem: Pull back the stem to see what color the avocado is underneath. If it’s green, it is ripe and ready. If it is brown, it is probably too ripe.
Jalapenos provide a great flavor to this salsa. Most of the heat in a jalapeño lives in the ribs and seeds, which we are not using in this recipe. To easily cut your jalapeño, follow these steps:
- Cut off each side of the pepper (four sides total, think of it like a rectangle), separating the seeds and membranes.
- Throw away the seeds and ribbing. The seedy middle should still be attached to the top of the pepper.
- Cut each jalapeño section into a thin strip and then dice into small pieces.
- If you are nervous about burning your fingers or something you touch afterward, wear gloves and thoroughly wash your hands.
To see this process in action, check out the video in my Pico de Gallo recipe.
Avocado Salsa vs. Guacamole
This avocado salsa recipe has similar ingredients to that of my Homemade Guacamole. The key difference is in the texture. In this salsa, the avocados are chopped into small pieces. In guacamole, they are mashed resulting in a smooth, creamy consistency. We are also adding in the extra flavors of pineapple and tomato.
Tips and Tricks
- Dice everything small so bites are uniform. Try to dice the tomato, onion, avocados, and pineapple into small pieces that are similar in size.
- Swap the pineapple for mango. Create a mango avocado salsa by adding in chopped mango.
- Throw in another tomato. Stretch this recipe a little further by adding another tomato.
This avocado salsa is best enjoyed immediately after making it. Avocados brown quickly and can be hard to store. While the lime juice does help slow this process down, it is still best eaten right away.
If you find yourself with some leftover avocado salsa, you can keep it fresh for up to two days using this simple method:
- Put the leftover salsa in a zipped baggie.
- Use a spoon to completely flatten the salsa and remove any air pockets.
- Place the baggie in a shallow bowl, then gently pour on about a half inch of water, completely covering the bag.
- Refrigerate, covered tightly, for up to two days.
Always use your best discretion with leftovers.
If you make this avocado salsa recipe or any of my other recipes, please let me know what you think by leaving a comment. I love hearing from you!
- 2 avocados diced
- 1 Roma tomato diced
- 8 ounces pineapple chunks drained and chopped
- 1/4 red onion diced small
- 1 jalapeno diced
- 2 tablespoons cilantro diced
- 1 tablespoon lime juice
- 1 teaspoon kosher salt (if using table salt, start with half)
- 1/4 teaspoon black pepper
- Combine all ingredients. Taste and add more salt, pepper, or lime juice as needed.
- Serve with tortilla chips.