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Avocado Salsa Recipe (Avocado Pico De Gallo)

Dive into the creamy, refreshing world of Avocado Salsa, where ripe avocados meet a splash of vibrant flavors.

a glass bowl of avocado salsa surrounded by simple ingredients

This easy-to-make, colorful salsa blends the buttery richness of avocados with the crisp freshness of tomatoes, onions, and cilantro, topped off with a zing of lime. 

Perfect as a dip, a topping, or even a side, this salsa is sure to be a hit at any gathering or a delightful addition to your everyday meals.

Let’s get started and whip up a batch of this crowd-pleaser that pairs perfectly with just about anything!

Choosing The Perfect Avocado

Choosing big, rich, buttery avocados is the most important aspect of a good avocado salsa. 

Choosing the best avocados can elevate the taste and texture of your dishes, especially for recipes like avocado salsa. Here are some tips to help you select the perfect avocados:

  1. Check the Color: Mature avocados typically have a darker color, but this can vary depending on the variety. Hass avocados, for example, turn from green to a dark purplish-black when ripe.
  2. Feel the Texture: Gently press the avocado with your palm (avoid using your fingertips to prevent bruising). A ripe avocado will yield slightly under pressure. If it feels very firm, it needs more time to ripen; if it’s too soft, it may be overripe.
  3. Look at the Skin: The skin should be blemish-free without any large indentations or overly wrinkled appearances, which can indicate over-ripeness or internal bruising.
  4. Check the Stem: If possible, flick off the small stem or cap at the top of the avocado. If it comes away easily and you see green underneath, the avocado is ripe. If you see brown, the avocado may be overripe. If the stem does not come off easily, the fruit is likely not ripe yet.
  5. Consider the Weight: A ripe avocado should feel heavy for its size, indicating it is still hydrated and not dried out inside.
  6. Plan Ahead: If you need ripe avocados for a recipe soon, choose ones that are slightly soft. If you’re planning for a few days out, select firmer ones when you’re shopping at the grocery store, and ripen them at home. 
  7. Ripen: To speed up the ripening process, place underripe avocados in a brown paper bag with an apple or banana at room temperature.

Using these tips, you can select avocados that are just right for your needs, ensuring they’re at peak flavor and texture when you’re ready to use them.

How To Make Avocado Salsa

This fresh salsa is easy to assemble after choosing the best, ripe avocados. Using fresh ingredients like fresh lime juice and cilantro will give you the best flavor. 

In a medium bowl, combine the avocado chunks with the remaining ingredients and stir to combine.

Any fresh Mexican dish like this is best after a few hours of allowing the lime juice and salt to marinate the other ingredients. 

The acidity brings out the bright flavor and balances the buttery essence of the avocados.

FAQ Questions:

What Substitutions Can I Make?

  • To up the heat level substitute a serrano chile for a jalapeno. For milder salsa, leave out the jalapeno, or remove the seeds and ribs which contain the most capsaicin, causing the spicy sensation. 
  • You can substitute 10 cherry tomatoes for the Roma tomatoes, resulting in less juice and a sweeter flavor.
  • You can substitute a white onion for the red onion.
  • You can make this recipe more tropical by substituting 2 cups fresh diced mango or pineapple for the tomatoes.
  • For fully mild salsa, leave out the green chiles and use 1/2 cup diced red bell pepper
  • You can add fresh sweet corn or diced peaches during the summer months for a seasonal twist. 
Avocado salsa on a wooden board topping simple grilled chicken

Creative Ways To Use The Avocado Salsa

  • Because this avocado recipe is similar to a Pico de Gallo (a marinated condiment of tomato, onion, and chiles), it can be used in the same way. It has similar ingredients and thus can be used to top chicken tacos, beef fajitas, and taco salad. 
  • For a healthier take, top freshly grilled chicken, pork, and shrimp with this avocado salsa. Since the fresh flavors come from whole foods and avocados are full of healthy fats, this salsa is a part of a heart-healthy diet. 
  • Anytime you need a guacamole recipe, this avocado salsa can be used in its place. On taco night, this makes a delicious dip served with corn chips.

How To Store The Avocado Salsa

Leftovers can be stored in an airtight container in the refrigerator for about a day.

Much longer and the avocados will begin to turn brown. This doesn’t mean it is inedible, but much like brown guacamole, it will look unappetizing.

a glass bowl of avocado salsa
Yield: 2 cups

Avocado Salsa Recipe (Avocado Pico De Gallo)

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 15 minutes

This easy-to-make, colorful salsa blends the buttery richness of avocados with the crisp freshness of tomatoes, onions, and cilantro, topped off with a zing of lime. It's perfect as a chip dip or for serving atop burrito bowls and grilled meats.


  • 2 diced avocados (HAAS is preferred)
  • 1/2 cup small diced red onion
  • 2 diced Roma tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon minced garlic (about 2 garlic cloves)
  • 2 tablespoons fresh cilantro, roughly chopped
  • 1/4 cup fresh lime juice
  • 1 jalapeno pepper, small diced


How To Cut and Dice an Avocado

On a cutting board, cut each avocado open by cutting your knife into the flesh of the avocado until it hits the giant seed in the middle.

Run the avocado around the blade of the knife to cut it in half, put your knife down, then twist both sides in opposite directions like unlocking a lock and you will have 2 sides of avocado, one still holding onto the large seed in the middle. 

Placing a knife at the butt of the avocado seed, called the tupelo, you can press gently and the seed should pop out from the pressure.

Alternatively, some people gently hit the seed with the blade of their knife which will attach it securely to the blade, then you can pull the seed out of the avocado flesh, and discard it.

After you have the 2 halves of the avocado, take a butter knife (for safety) and cut vertical slices up and down into the avocado. Then switch and make cuts horizontally creating cubes of avocado.

Use a large spoon to scrape out the contents of the avocado into a large bowl, which will resemble cubes.

Keep in mind whatever size of cubes you want (1/4 inch cubes of avocado to 1/2 inch cubes) will be determined by how closely you make your horizontal and vertical cuts. This can be fine-tuned to your tastes. 

To the large mixing bowl, add the small diced red onion, diced tomato, diced jalapeno, salt, pepper, fresh garlic, cilantro, and fresh lime juice. Toss gently until well combined.

This is best when marinated for 30 minutes to 1 hour.   

This recipe can be served atop grilled chicken, shrimp, and fish, served as an appetizer dip with tortilla chips, served atop burrito bowls, or even served more like an avocado salad, as a side dish for mexican food. 


Serrano peppers may be used instead of jalapeno peppers.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 125Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 183mgCarbohydrates: 10gFiber: 5gSugar: 2gProtein: 2g

This nutritional information is provided as a courtesy as an estimate only. Consult with a dietician for precise estimates. This website makes no claims that the nutritional values listed are accurate.

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