Avocado Salsa with salsa
5/5 - (2 votes)

This avocado salsa is delicious and easy to prepare. It pairs well with chips, taquitos, tacos, nachos, and more.

You’ll fall in love with this green sauce, which is made with avocado, cilantro, jalapeno, a little white onion, and a splash of vinegar to keep things bright and green. Whole30, paleo, vegan, and keto are all-natural options.

TL;DR: When my band was signed to a major record company, I had a long-distance boyfriend in college who went to LA.

When I came to visit, we’d always treat our whiskey-soaked hangovers to real burritos and a platter of salsas at Las Ranas, a small taqueria off Santa Monica and La Brea. You guys, I fantasize about this place. Dream, literally!

The salsa that used to haunt me, on the other hand, was a smooth avocado salsa with a hint of heat.

It’s the right balance of cilantro, blandness, and creaminess. It took me years to find a recipe that did this salsa justice, and I can thank my endless Googling for that!

Why Is This Recipe So Delicious?

  • This avocado salsa is silky smooth and delicious.
  • It takes around 5 minutes to make and only has 5 ingredients.
  • So easy and excellent to mix with virtually anything Mexican influenced, yet so basic and full of flavor.
  • White vinegar is an unexpected component, so don’t leave it out! It lends a very faint but rounded acidity to the salsa and keeps it green in the fridge for weeks.
  • With 1g net carb per 2-tablespoon serving, this avocado salsa is Whole30, paleo, vegan, low carb, and keto-friendly.

How Do You Make It?

Avocado Salsa
Food: Avocado Salsa (Source: Foodie Crush)

It doesn’t get any easier than this. In a blender, combine all of the ingredients…

Blend until the mixture is absolutely smooth.

Keep for up to two weeks in an airtight container. Really!

How long will this salsa keep in the refrigerator?

This avocado salsa may be kept in the fridge for up to two weeks — sometimes even longer in my experience!

It stays fresh and delicious and green even with all the avocado. It may turn a little browner over time, depending on the jar, but all it takes is a short stir.

Please, please do not skip the vinegar since it is what keeps the avocado green in this salsa. And I guarantee you’ll prefer to use lime juice. Really!

Salsa Keto + Low Carb

With only 1g net carbs and 1g fat per 2-tablespoon serving, this avocado salsa is more keto-friendly than typical tomato-based salsas. It’s great on cheddar tortilla tacos, burrito bowls, and any other low-carb Mexican food you can think of!

Avocado Salsa

2 minutes preparation

2 minutes total

Smooth, tasty, and quick and easy, this avocado salsa is ideal. Perfect with chips, tacos, taquitos, burritos, and nachos, among other Mexican dishes. Whole30, paleo, and vegan by default.


  • 1 ripe avocado halved, pitted, and flesh scooped out
  • 2 tablespoons fresh cilantro, minced
  • 1 fresh jalapeno stemmed and cut into quarters
  • 3/4 teaspoon salt
  • 1 cup of water
  • 1 tablespoon white vinegar
  • 2 tablespoons onions, diced


Avocado Salsa With chips
Food: Avocado Salsa (Source: Foodie Crush)

At high speed, blend all ingredients until completely smooth. If desired, season with salt. Refrigerate for at least a week in an airtight container.


Refrigerate for roughly two weeks in an airtight container.
You can use lime juice instead of white vinegar, but white vinegar prevents browning better. I also enjoy the brightness it gives lime juice.

Nutrition Information

Calories: 21kcal, Carbohydrates: 1g, Fat: 1g, Sodium: 110mg, Potassium: 60mg, Vitamin A: 30IU, Vitamin C: 2.4mg, Calcium: 2mg, Iron: 0.1mg, Net Carbs: 1g