This Avocado Salsa with Lime Dressing is super easy to make ahead and tastes amazing! It’s an absolute hit at picnics, gatherings, or lunch. Serve it with tortilla chips or in a rice bowl.
In This Article
If you’re looking for a quick and easy dish that will immediately solicit recipe requests, search no more. Everything about this avocado salsa hollers big flavors while maintaining a guiltlessly healthy profile. The lime dressing is addictively tangy, sweet, and delightfully zesty. You may want to make a double batch of this honey lime dressing to keep on hand for all the salads.
why it’s a Hit
- It’s a fail-proof recipe that you can count on, every single time.
- It’s perfect for Taco Tuesdays, potluck favorites, or just a healthy lunch.
- This zippy salad is perfect for picnics, backyard gatherings, or a healthy snack.
- You can make it ahead of time to let flavors meld; you can even prep it the night before.
- The balance of creamy avocados and crunchy cucumbers are irresistible.
- It’s audaciously healthy. It’s loaded with antioxidants, protein, and superfood powers, and no refined sugars.
- It’s amazing as a tasty side dish for any Mexican themed meal, yet also unbelievably delicious served by itself.
Tips for Making Ahead
Make-ahead dishes are always welcome, especially when it comes to having picnic-ready containers you can grab and pack. If you’re having a little gathering, there’s nothing more helpful than having dishes that have already been made ahead of time, just waiting to be served.
- The dressing can be made 1 to 2 days ahead of time and chilled until ready to use. In fact, the flavors in the dressing tend to deepen as it sits.
- Most of the parts in this salad can easily be diced and sliced ahead of time.
- You’ll note the recipe recommends combining most of the ingredients at least 4 hours ahead of time, up to overnight.
- The only piece that needs to be done last-minute is adding the fresh avocado, as avocados can turn brown if sliced too early.
Commonly Asked Questions
Avocado salsa is definitely on our healthy options list. It’s chock full of antioxidants, good fats from avocado, protein from the beans, and fiber. Even the dressing is full of goodness, as it uses pure honey for sweetness and extra virgin olive oil.
You can absolutely prepare almost the entire recipe the night before. Chop, toss, cover, and chill in the fridge. Just add the avocados when you’re ready to serve, to prevent them from turning brown too early.
Though some ingredients overlap, avocado salsa is not the same as guacamole. Guacamole is heavy on the avocados and is a creamy dip. Our avocado salsa features chopped avocado, tomatoes, corn, and beans. It’s more akin to pico de gallo and has more texture all around.
We love the classic pairing of avocado salsa with crispy tortilla chips. Beyond that, it is the perfect side dish with any Mexican-themed meal, and a delicious addition to rice bowls. It’s also delicious spooned over grilled chicken or fish.
More to Eat
- Strawberry Avocado Caprese Salad Recipe – make the most of the warm season with this tantalizing, beautiful salad.
- 15 Avocado Recipes That Aren’t Toast – we love avocado toast, but there is so much more you can do with avocados.
- Surprise Avocado Chocolate Bread – yes, there’s avocado in this chocolate bread, and nobody but you will know it.
- Stuffed Avocado Shrimp Salad (Peruvian Palta Rellena) – this is one of our favorite things to serve to guests in the summer – it’s so easy, yet beautifully impressive.
Try Our Grilled Chicken Caprese Salad
For Lime Dressing:
- ½ cup fresh lime juice, about 4-5 limes + bit more for sprinkling
- ¼ cup extra virgin olive oil
- 2 TB pure honey
- 2 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cloves fresh garlic, minced
- 30 oz black beans, from cans, rinsed and drained
- 2 cups sweet corn kernels, drained
- 1 medium cucumber, peeled, seeded, and diced
- 2 medium tomatoes, seeded and diced
- ½ cup sweet onion, vidalia, chopped
- ½ cup fresh cilantro, chopped
- 3 whole semi-firm avocados, see note
- Make the Dressing: combine all dressing ingredients in a bowl. Whisk to incorporate well. Can be made a day or two ahead of time; cover and chill until ready to use.
- In serving bowl, combine all remaining ingredients except for avocados. Toss so the ingredients are well mixed – avocados will be mixed in last, to prevent browning.
- Whisk the lime dressing again and immediately pour over the salad. Use rubber spatula to gently toss salad with dressing to coat evenly. Cover and chill at least 4 hours up to overnight, so flavors can infuse. Just before serving, peel and dice avocados. Use rubber spatula to gently fold avocado into salad and serve with tortilla chips.
- Yields about 10-12 servings as an appetizer. Serves about 8 as a side dish.
- Choose semi-ripe avocados. They should give just slightly when pressed, indicating ripeness without being overly ripe.
- Serve avocado salsa simply with crispy tortilla chips, over rice bowls, or over grilled chicken.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Did you make this?
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