Meet your new summer snack obsession: oil-free avocado salsa! This zesty, fresh, and ridiculously easy recipe is perfect for dipping, topping, scooping, or just eating straight from the bowl. With creamy avocados, juicy tomatoes, and a splash of lemon, it's got all the bright, bold flavors and the serious crunch you're craving.
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Salsa!
Isn't it a Latin American dance? Or maybe that spicy music style? And, oh yeah, the delicious sauce you dip tortilla chips into?
Yes, yes, and YES.
Salsa is HOT in every possible way! If you're curious, you could dive into a Wikipedia rabbit hole about the life-affirming wonders of "salsa"—but let's talk about this deliciousness right here.
Deep down, we all knew there was more to avocados than just guacamole, right? Or avo mayo or avo pesto, well any recipe, really, calling for smashed avocados.
We're going chunky with this "salsa cruda," a mix of chopped raw veggies like tomatoes and onions. And avocados, duh! (Because what’s avocado salsa without avocados?)
Seriously, I haven’t met anyone who didn’t love this avocado salsa. It's quick, it's fresh, and it's bursting with flavors from all the amazing fresh produce. This salsa has the crunch, texture, and deliciousness of a fresh, light Mexican summer meal. One bite, and you’ll be hooked. And you know what? It's okay to go back for seconds (or thirds) because it's packed with all the good-for-you ingredients.
What Goes Into This Yummy Avocado Salsa?
Avocado, tomatoes, red onion, and corn are the main players. The corn kernels are cooked, so technically, this isn’t a full-on salsa cruda, but you could use young, tender corn raw if you want to keep it legit.
I threw in some celery for an extra crunch and freshness. I love it, but if you’re not a fan, swap it out for any other crunchy veggie in season—like bell pepper. Or leave it out entirely for a more authentic salsa vibe.
Seasoning? Just lemon juice, salt, and pepper. Simple yet oh-so-effective. No oil needed here because the avocado brings all the richness and flavor you need.
And finally: the cilantro leaves! They add that perfect finishing touch. But if cilantro isn’t your jam, you can totally sub in some parsley.
How to Make Avocado Salsa
Hmmmm... you really just chop everything (except those corn kernels) and mix it all with lemon juice, salt, and pepper. That’s it! Couldn’t be easier, right?
To make your life even more of a breeze and save a few minutes, grab a veggie dicer! I adore mine—I'm that crazy chef who totes their Nicer Dicer (cutest name ever, but any brand works) on vacations just to use it in a self-catering kitchen.
You'll Be Eating The Salsa With ...
…a spoon! 😉 Yep, if you’re anything like me, you’ll be devouring it by the spoonful straight from the bowl.
But we can't stop there, can we? Pile it high on tortilla chips, crackers, or stuff it into pitas or wraps.
And on those scorching summer days, this avocado salsa becomes your go-to raw main meal when served in lettuce cups or chicory leaves. Refreshing and satisfying!
Here we go: Enjoy this tasty, fresh, and light avocado salsa.
🍽 Recipe
Light and Fresh Avocado Salsa with Celery (Oil-Free)
Equipment
- veggie dicer optional
Ingredients
- 1 small red onion
- 2 small celery stalks or 1 bell pepper when in season
- 2 large tomatoes
- 2 large ripe avocados
- Handful of cilantro leaves about 5 g
- 200-250 g cooked corn kernels
- Juice of 1 lemon
- 2 small dried red chili peppers or 1 fresh, finely chopped
- ½ teaspoon salt more or less according to your taste
- ½ teaspoon pepper more or less according to your taste
Instructions
- Peel the onion and chop it finely.
- Wash the tomatoes and celery stalks, and chop them into small pieces.
- Cut the avocado open, peel it, remove the pit, and dice the avocado flesh.
- Wash and chop the cilantro leaves.
- Gently combine all the chopped vegetables with the corn kernels and cilantro.
- In a separate small mixing bowl, whisk together lemon juice, salt, and pepper.
- Pour the liquid mixture over the vegetables and gently combine.
- Taste and adjust salt and pepper as desired.
- Serve with tortilla chips, stuffed in pita bread, or as filling for burritos or lettuce cups.
What do you pair your avocado salsa with? (Or are you the minimalist eating it on its own by the spoonful?)
Wishing you planty of salsa delights,
Ramona
Psst ... you'll love this Potato Salad With Avocado Mayonnaise and this Crazy-Crunch Apple Celery Salad.
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