Fiber-Rich Avocado Salsa
This vibrant avocado salsa combines ripe avocados, juicy tomatoes, zesty lime, and fresh cilantro for a chunky, flavorful dip. Perfect as a snack, appetizer, or side dish, it’s quick to make, nutrient-rich, and naturally gluten-free. Enjoy with chips, tacos, grilled proteins, or salads for a fresh burst of flavor in every bite.
Equipment
- 1 large mixing bowl
- 1 Sharp knife
- 1 Cutting Board
- 1 lime juicer (optional)
- 1 spoon or spatula for mixing
Ingredients
- 6 medium roma tomatoes seeded and diced
- 1/2 medium red onion finely chopped
- 1 jalapeno pepper seeded and chopped
- 4 ripe avocados peeled, pitted, and diced
- 2 limes juiced
- 1/2 teaspoon salt or to taste
- 1/2 cup fresh cilantro leaves chopped
Instructions
- Prepare the Tomatoes: Start by washing your roma tomatoes thoroughly under cold running water. Using a sharp knife, cut each tomato in half and carefully remove the seeds to avoid excess liquid in your salsa. Once deseeded, dice the tomatoes into small, evenly sized pieces, about ½-inch cubes. Place the diced tomatoes in a large mixing bowl as the base for your salsa.
- Chop the Red Onion: Peel half of a medium red onion and slice it in half. Using a sharp knife, finely chop the onion into small pieces to ensure a mild, well-distributed flavor. Add the chopped onion directly to the bowl with the tomatoes. This adds a gentle crunch and a subtle tang that complements the creamy avocado.
- Prepare the Jalapeno: Carefully wash the jalapeno under cold water. Slice it in half lengthwise, remove the seeds and white membranes to reduce the heat if desired. Finely chop the jalapeno into tiny pieces so the spiciness is evenly distributed throughout the salsa. Add the chopped jalapeno to the tomato-onion mixture, adjusting the amount according to your preferred heat level.
- Dice the Avocados: Select four ripe avocados that yield slightly to gentle pressure. Cut each avocado in half, remove the pit, and peel off the skin. Using a knife, dice the avocado flesh into small, bite-sized cubes. Add the diced avocado to the bowl carefully, ensuring the cubes remain intact and do not mash too much. The avocado adds a creamy texture and healthy fats to your salsa.
- Juice the Limes: Roll the limes gently on the countertop to release the juice. Cut them in half and use a citrus juicer or squeeze by hand to extract all the juice, removing any seeds. Pour the fresh lime juice over the avocado and vegetable mixture. The lime not only adds a bright, zesty flavor but also helps prevent the avocado from browning.
- Season with Salt: Sprinkle ½ teaspoon of salt evenly over the mixture. Taste as you go—feel free to adjust the salt to your preference. Salt enhances all the natural flavors, balancing the tangy lime, creamy avocado, and fresh vegetables perfectly.
- Add Fresh Cilantro: Chop ½ cup of fresh cilantro leaves finely, removing any thick stems. Add the cilantro to the bowl and gently fold it into the salsa. The cilantro adds a fragrant, herbaceous note that brightens the overall flavor.
- Toss and Combine: Using a spoon or spatula, gently toss all ingredients together until they are evenly combined. Be careful not to mash the avocado too much—you want each ingredient to maintain its texture. Taste again and adjust seasoning with additional salt or lime juice if needed.
- Serve Immediately or Chill: For the best flavor and texture, serve the avocado salsa immediately. You can enjoy it with tortilla chips, tacos, grilled proteins, or as a fresh topping for salads. If you prefer, cover the bowl tightly and refrigerate for up to 2 hours before serving, but avoid longer storage as the avocado may brown.
- Optional Presentation Tips: For an appealing presentation, transfer the salsa to a colorful serving bowl and garnish with a few cilantro leaves or a thin lime wedge on the side. This makes the dish visually inviting and perfect for gatherings or casual family meals.
Notes
- Always use ripe avocados that yield slightly to gentle pressure; underripe avocados can be hard and lack flavor, while overripe ones may turn mushy.
- Seed and dice tomatoes carefully to prevent excess water from making the salsa watery.
- Adjust the jalapeno according to your heat tolerance; removing seeds significantly reduces spiciness.
- Fresh lime juice is essential not just for flavor but also for keeping avocado from browning quickly.
- Gently fold ingredients rather than stirring vigorously to maintain the chunky texture.
- Taste and adjust salt gradually; it can elevate the flavors without overpowering the freshness.
