Yield: 4 servings

Avocado Salsa

Prep Time 10 minutes
Total Time 10 minutes

This light, easy, and chunky salsa recipe is made with ripe plum tomatoes, creamy avocados, red onion, apple cider vinegar, feta, and more! Serve it with tortilla or pita chips or use as a topping on tacos!


  • 1 Avocado, peeled, pitted, diced
  • 2 plum tomatoes, diced
  • ¼ cup red onion, mined
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped parsley
  • ½ lime, juiced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup feta cheese


    1. Add all ingredients to a large bowl and toss to combine.
    2. Serve immediately for best results.


  • Quartered cherry or grape tomatoes may also be used.
  • This salsa should be served immediately, however, you can store leftovers in the fridge in an airtight container for up to 24 hours. Just note that the avocados will start to brown and the tomatoes can get mealy since they aren’t supposed to be refrigerated.
  • White vinegar may be used in place of apple cider vinegar.
  • Swap out the feta cheese for cotija cheese!
  • Serve with pita chips, tortilla chips, or over tacos or seared chicken or fish.
  • Serve as a summer side salad by doubling the recipe and using larger chunks of avocado and tomatoes.

Nutrition Information:



Serving Size:

½ cup

Amount Per Serving: Calories: 174Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 311mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram