This Cucumber Avocado Salsa is a cool, refreshing topping for tortilla chips, tacos, fish and more! It has the perfect balance of flavors and textures and can be easily customized to your tastes.
Plus it’s naturally gluten-free, dairy-free, low carb, vegan, keto, Paleo and Whole30 friendly.
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Why this recipe works
While traditional salsa – the kind with tomatoes, onions and cilantro – is great, there’s so many ways to change it up.
One of my favorites is this Cucumber Avocado Salsa and here’s why:
- It has so much flavor and texture: You have the juicy crunch of the cucumbers, the creamy avocado, red onions give it a bit of a bite, fresh chili pepper adds a touch of heat, cilantro adds freshness and lime juice adds tang.
- It’s a cool, refreshing topping for tortilla chips, making it the perfect summer snack or appetizer.
- It’s also good spooned over seafood (salmon, white fish, shrimp, etc.), chicken, tacos, fresh, sliced tomatoes and more.
- No cooking required! It takes just a few minutes to chop up the ingredients and mix them together.
- It’s appropriate for any and all types of diets.
This avocado cucumber salsa can also be modified a lot of different ways. See the FAQ below for more ideas.
What you need
Ingredients:
- 1 English (seedless) cucumber, diced
- 1/3 cup diced red onion
- 1/4 cup chopped fresh parsley
- 2 chili peppers, such as jalapeno, serrano or Fresno
- 2 avocados (should be fairly firm but a bit soft around the stem), peeled, pitted and diced
- 2 teaspoons lime juice
- 1/2 teaspoon fine sea salt
Equipment:
- a cutting board
- a chef’s knife
- measuring spoons
- measuring cups
- a medium mixing bowl
- a large spoon
How to make Cucumber Avocado Salsa
Step 1: Combine the diced cucumber, red onion and parsley in a bowl.
Step 2: Slice off and discard the stem of the peppers. If you want more heat, dice the peppers and add to the bowl. To make the salsa less hot, first remove the seeds and ribs, then dice the peppers and add to the bowl.
Step 3: Cut the avocado in half. Remove the pit and scoop out the flesh. Dice the flesh and add to the bowl.
Step 4: Add the lime juice and salt, then stir everything together. Give it a taste, add more of any ingredient if necessary, then serve.
Frequently Asked Questions (FAQ)
You can add a diced bell pepper (red, orange or yellow) or diced poblano pepper.
You can use parsley, mint or basil if you don’t like cilantro.
You can use yellow, white or green onions in place of the red onion.
You can use lemon juice in place of the lime juice. (But don’t omit the citrus juice entirely, it’ll help keep the avocado from turning brown.)
Do you want it spicy but don’t have a fresh chili pepper? Add red pepper flakes or ground cayenne instead.
The salsa can be made up to 3 hours in advance. You don’t want to make it too far ahead before serving or the avocado can start to brown.
I do not recommend freezing this.
Yep. Each serving only has 7g of carbs, make it suitable for a low carb lifestyle.
Yep. It has 7g of carbs and 4g of fiber per serving, resulting in 3g of net carbs. It is also a good source of healthy fats, making it appropriate for a keto lifestyle.
Yep. The recipe written as is contains no animal ingredients, making it suitable for a vegan lifestyle.
Yep. The recipe as written contains no gluten, grains, soy, dairy, legumes or other non-Paleo ingredients.
Yep. The recipe as is contains only Whole30-compatible ingredients.
Other recipes you might like:
- Bacon Pineapple Guacamole
- Paleo Nachos
- Everything Bagel Guacamole Stuffed Mini Peppers
- Citrus Avocado Salad
- Strawberry Cucumber Salad
Cucumber Avocado Salsa
Ingredients
- 1 English (seedless) cucumber diced
- ⅓ cup diced red onion
- ¼ cup chopped fresh parsley
- 2 fresh chili peppers such as jalapeno, serrano or Fresno
- 2 avocados
- 2 teaspoons lime juice
- ½ teaspoon fine sea salt
Instructions
- Combine the diced cucumber, red onion and parsley in a bowl.
- Slice off and discard the stem of the peppers. If you want more heat, dice the peppers and add to the bowl. To make the salsa less hot, first remove the seeds and ribs, then dice the peppers and add to the bowl.
- Cut the avocado in half. Remove the pit and scoop out the flesh. Dice the flesh and add to the bowl.
- Add the lime juice and salt, then stir everything together. Give it a taste, add more of any ingredient if necessary, then serve.
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