This easy avocado salsa is zesty, fresh, and 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 without the need for oil.
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Salsa!
Is it the Latin American dance? The lively music? Or the delicious dip you scoop up with tortilla chips?
Yes, yes, and yes.
Today we're talking about the edible kind: a fresh, chunky avocado salsa made with ripe avocados, tomatoes, corn, and herbs. It's bright, zesty, and naturally oil-free.
If you love guacamole but want something lighter and chunkier, this avocado salsa might become your new favorite.
Deep down, we all knew avocados could do more than just guacamole. 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, of course.
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.
What Goes Into This Easy 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.
The seasoning is 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 sub in some parsley.
How to Make Avocado Salsa
You really just chop everything (except the corn kernels) and mix it all with lemon juice, salt, and pepper. For the best texture, dice the avocado slightly larger than the other ingredients. This keeps the salsa chunky instead of turning mushy.
🍽 Recipe
Easy Avocado Salsa (Fresh, Oil-Free & Vegan)
Equipment
- veggie dicer (optional, only for the onion and celery stalks)
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 avocados in half, remove the pits, and dice the 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.
Serving Suggestions
Honestly, I often eat it straight from the bowl with a spoon. But we can't stop there, can we?
You can also 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.
Other Avocado Recipes You'll Like
If you love avocados, you'll love these recipes:
- 10-Minute Avocado Panzanella
- Avocado Toast With Hemp Seeds
- Homemade Avocado Mayonnaise
- Wide Rice Noodles With Avocado Pesto
- Potato Salad With Avocado Mayo
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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