Chunky Avocado Salsa Dip

Summer is my favorite time for fresh, no-cook recipes, and this easy Chunky Avocado Salsa Dip recipe is one I make on repeat. It's a chunky salsa loaded with creamy avocado, juicy tomatoes, sweet corn, and just enough jalapeno to keep things interesting. It's versatile enough to eat as a dip with tortilla chips but also great on salmon or grilled fish. Fifteen minutes and a cutting board are all you need to learn how to make avocado salsa that tastes like it came from your favorite Mexican restaurant!

Some of my other favorite summer dips for summer are this Loaded Hummus Dip, Mexican Street Corn Dip, and Strawberry Salsa. These all focus on the fresh in season summer produce and I make them on repeat all season long!

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Why You'll Love This Avocado Salsa Recipe!

This easy avocado salsa recipe is one of those summer recipes that just makes everything better. It's fresh, healthy, it's chunky, and very versatile, whether you are serving it as a stand-alone appetizer, piling it on top of your dinner, or even as a dip for your tortilla chips. This will not disappoint.

Here are some more reasons why I think you'll fall in love with this recipe:

• This can be ready within 15 minutes with simple, fresh, and easy-to-find ingredients!
• Naturally gluten-free and vegetarian, so it's a perfect addition to almost any spread.
• The combination of creamy avocado, sweet corn, and a little spice from jalapeno makes this jalapeno avocado salsa so much more exciting to eat!
• It's versatile! Scoop it up with tortilla chips, spoon it over tacos, or serve it as an appetizer or alongside grilled chicken or fish!

Equipment Needed

• Cutting board
• Sharp knife
• Large mixing bowl
• A citrus juicer is optional, but it makes juicing the lime easier

Key Ingredients

Cherry or grape tomatoes: cut into small pieces for juicy bites of freshness in every scoop. Give this tomato-avocado salsa its classic base.

Red onion: adds a little sharpness and crunch. Dice it small, so it blends in nicely.

Jalapeno: finely chopped for a mild kick, making this an avocado-jalapeno salsa that the whole family can adjust to their spice preferences. Remove the seeds and ribs if you prefer less heat.

Lime juice: brightens all the flavors and helps keep the avocado from browning, giving this cilantro-lime avocado salsa its signature zing.

Avocados: the star of the show. Choose avocados that are ripe but still slightly firm, so they hold their shape when cubed.

Corn: Grilled or roasted corn adds a subtle smoky sweetness, but fresh or frozen corn works great, too. There are several brands of roasted corn and my personal favorite is Trader Joe's found in the freezer section.

Salt: enhances all the fresh flavors.

Cilantro: finely chopped for a burst of fresh, herby flavor, rounding out this avocado cilantro salsa perfectly.

Step-By-Step Instructions

Start by adding the chopped cherry tomatoes, diced red onion, and jalapeno to a large bowl.

Next, cut each avocado in half and remove the pit, then, while the flesh is still in the skin, use a knife to score it into small cubes. Gently press on the back (skin side) of the avocado, and the cubes will pop right out, no messy peeling required.

Add the avocado cubes to the bowl along with the corn and cilantro. Sprinkle in the salt, then gently fold everything together, being careful not to mash the avocado. You want nice, chunky bites in every scoop. Finally, squeeze in the fresh lime juice and give everything a good stir. This acid in the lime juice will help prevent the avocado from browning.

Give it a taste and adjust the salt or lime juice to your liking, then serve right away with your favorite tortilla chips.

Serving Recommendations

This avocado salsa with tortilla chips is delicious as a simple appetizer, but don't stop there.

Here are a few of my favorite ways to serve it:

• With tortilla chips for an easy appetizer or snack
• Spooned over tacos for extra freshness
• As a topping for grilled chicken or salmon
• Mixed into burrito bowls
• Scooped onto a taco salad

Storage

Because this salsa contains avocado, it's best enjoyed the same day it's made. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Press a piece of plastic wrap directly onto the surface of the salsa before sealing to help minimize browning.

Expert Tips

• Here are my tips for cutting an avocado: Cut the avocado in half and remove the pit. While the flesh is still in the skin, use a knife to score it into cubes. Then press the back (skin side) of the avocado to pop the cubes out, no messy peeling required
• The lime juice isn't just for flavor; it also helps keep the avocado from browning, so this salsa stays looking fresh even if it sits out for a bit at a party.
• Choose avocados that yield slightly to gentle pressure but aren't mushy, so your cubes hold their shape.
• For extra smoky flavor, grill the corn on the cob before cutting off the kernels. This is optional but I love grilled corn. Get tips for grilling corn on the cob here.
• Taste as you go. You can always add more jalapeno for heat or lime for brightness.
• This avocado salsa recipe is easy to double or triple for parties and game-day spreads.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!