Appetizers, Healthy Eating, Side Dish, Side Dishes & Vegetables, Snacks, What's for Dinner??

Avocado Salsa

August 1, 2012

Sometimes a recipe is worth revisiting. This Avocado Salsa is one of those recipes.


Surprisingly, when I first posted this recipe, in all of its smashed avocado glory, you loved it. It made the rounds through pinterest and you jumped up and down with joy at the ease of this delicious appetizer… which was fantastic! What was not so great were the photos. I’m pretty sure I whipped this up for a pool party and quickly snapped a top shot that wasn’t fresh and covered in awkward sunshine.

The good news is that it was so delicious that we have made it time and time again. It’s particularly wonderful when tomatoes are out of season. Why is that? Because there are NO tomatoes in this dish. Not a single one but don’t worry! You aren’t going to miss them one single bit.


 So what makes up for those red little gems? Sweet red pepper, olives, black beans, corn… Every ingredient blends together in the most amazing way. All you have to do is add every piece of the recipe into a large bowl, give it a good stir, and chill. Make sure you wait to add the avocados until the last minute. They tend to get a little mushy and brown which doesn’t compromise the flavor but  doesn’t add to the visual appeal. We recently took a large bowl to a 90th birthday party and it disappeared in only a few minutes!

Serve this with tortilla chips as a fun appetizer OR use it on a chicken salad for an easy lunch/dinner. We plan to give it a try on chicken tacos next time we have some leftover chicken around and maybe even on a quesadilla. You really can’t go wrong with any direction you take this. The beauty about this entire recipe is that it’s very user friendly. Add or take away any ingredients you aren’t a fan of and you are sure to have a winning dish.



Avocado Salsa


  • 1-2/3 cups frozen corn, thawed
  • 1 large can sliced olives, drained
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 1/4 cup lime juice
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-2 tablespoons finely chopped cilantro (optional)
  • 4 medium ripe avocados, peeled


  1. Stir the first ten ingredients in a large bowl. Cover and chill overnight or at least 8 hours.
  2. Stir in chopped avocados and serve.
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Comments (11)

  • Dee Living Free Reply

    August 1, 2012 at 11:56 pm

    hahaha .. I am going to start living at your house and eating all your avocados

    • Jesseca Reply

      August 1, 2012 at 11:58 pm

      I actually broke the sign off of the stick and glued it to a clothes pin!! It stays put MUCH better!

  • Diane Reply

    August 2, 2012 at 11:03 pm

    Is the seed still in, I heard that if you leave it in the avocados will not turn, is that ture?

    • Jesseca Reply

      August 3, 2012 at 12:00 am


      A family member of mine works for Mission Avocado’s, and he is the one that told me about that trick. It doesn’t keep it from turning brown forever, but it does prolong the process! I kept this salsa in the fridge for two days before I noticed any change in color. I leave it in my guacamole as well!

      Glad you noticed!

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  • Michelle Reply

    October 1, 2014 at 4:49 pm

    I was wondering if I have to use vinegar in this recipe? I cannot stand it, and in most recipes I either sub, or omit all together.

    • Jesseca Reply

      October 3, 2014 at 2:33 pm

      No vinegar so you should be good!

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