Avocado Salsa
Summer is my favorite time for fresh, no-cook recipes, and this easy avocado salsa 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. 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!
Servings: 6 servings
Ingredients
- 1 cup cherry or grape tomatoes, cut into small pieces
- ¼ cup red onion, diced
- 1 jalapeno, finely chopped
- 1 lime, juiced
- 3 avocados, cut into small cubes
- 1 cup grilled or roasted corn (fresh or frozen)
- ½ teaspoon salt
- ⅓ cup cilantro, finely chopped
Instructions
- Add the tomatoes, red onion, and jalapeno to a large bowl.
- Cut the avocados in half and remove the pits. While still in the skin, score the flesh into cubes, then gently press the skin side to pop the cubes out.
- Add the avocado, corn, and cilantro to the bowl. Squeeze in the lime juice and stir to combine.
- Sprinkle with salt and gently fold to combine, being careful not to mash the avocado.
- Taste and adjust salt or lime juice as needed. Serve immediately with tortilla chips.
For the best color, squeeze a little extra lime juice directly over the avocado once it's in the bowl, this helps keep it from browning.