Cucumber Avocado Salsa

Avocado and cucumber salsa in a bowl next to tortilla chips, sliced cucumber, fresh parsley and a towel.

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This Cucumber Avocado Salsa is a cool, refreshing topping for tortilla chips, tacos, chicken and more! No cooking required - it takes just a few minutes to chop everything up and stir together. Plus it's naturally gluten-free, dairy-free, low carb, vegan, keto, Paleo and Whole30 friendly!

Prep Time10

Cook Time0

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 94kcal

Author: Don Baiocchi

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.

Notes

Substitutions

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.

Make ahead

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.

Freezer info

I do not recommend freezing this.

Nutrition