Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

Chunky Avocado Salsa

Not quite guacamole, not quite salsa, this condiment can top tacos or be scooped up with chips.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Salsa is the must-have taco pairing – unless you prefer guacamole, that is. But who says you can’t have both? Our Chunky Avocado Salsa brings both classics together, creating a new kind of salsa made with fresh tomatoes, creamy and ripe avocado, and the heat of a jalapeño to deliver a balanced salsa-guac combo.

This mashup between guacamole and salsa can be served as a taco topping. Try it on our Birria-Inspired Braised Lamb Tacos or our Spicy Chipotle Chicken Tacos for a cool, creamy counter to the taco fillings. But it’s also delicious as a dip that pairs perfectly with your favorite crunchy chips. But it can also double as a dressing or flavor-enriching topping for dishes beyond tacos, too. It’s a great match for grilled proteins from chicken to shrimp. And, of course, it’ll be a hit at cookouts, barbecues, and as part of your outdoor snacking spreads. No matter how you’re digging in to this guac-and-salsa in one, it’s a satisfying snack or meal addition.

Chunky Avocado Salsa

Servings
2½ cups
Prep Time
15 min
Cook Time
30 min
Duration
45 min

Ingredients

  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • ¼ cup lime juice
  • 1 medium vine tomato (seeded and diced)
  • 1 small jalapeño (seeded and diced)
  • 1 medium ripe but not mushy avocado (diced)
  • 3 tbsp cilantro, chopped
  • ½ tsp salt
  • ¼ tsp pepper

Preparation

  1. In a small bowl, combine onion, garlic, and lime juice; let stand for 30 minutes.
  2. In a medium bowl, combine tomato, jalapeño, avocado, and 3 tbsp chopped cilantro.
  3. Add the onion mixture, salt, and pepper; gently toss. Taste and season with additional salt and pepper, if desired. Serve, or cover and refrigerate for up to 2 hours. Stir, taste and re-season if needed.