Creamy avocado and crunchy fresh cucumber are the starring ingredients in this perfect summer salsa. When you add them to the other fresh vegetables along with the zesty zingy dressing and fresh herbs, this chilled vegetable salsa appetizer screams summer!
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What is this Avocado Salsa made with?
Cucumber: Use long English (they have smaller amounts of seeds in them), or whole Persian cucumbers which have very few seeds. You can also use field cucumbers if that’s what you have on hand, but you’ll want to de-seed from the cucumber to prevent a watery salsa.
Avocado: Just like my Shrimp and Avocado Bites appetizer, you’ll want to pick a perfectly ripe avocado for this salsa recipe.
Zucchini: This is optional, but I like to add it if I have it on hand because it takes on the flavors of the salsa really well, adds another element of freshness, and it helps bulk up the salsa if you’re serving a crowd.
Tomatoes: Use what you have on hand, but Romas work the best for this salsa recipe.
Sweet Peppers: Red pepper, green pepper, or whatever color that your heart desires will work perfectly. Adding a de seeded jalapeno pepper would add some kick!
Dressing Ingredients: Sour cream, Greek yogurt, Pickle juice, seasonings, and the chopped fresh cilantro you can possibly find.
How to make Avocado Cucumber Salsa
This is basically just assembling the ingredients, and then pouring the dressing over the vegetables.
- If you’re using the zuchinni, dice it up fine and then add it to a medium bowl.
- Add the finely chopped red onion, avocado, sweet peppers, cucumbers, and tomatoes, to the bowl.
- Make the dressing in a small bowl and pour that over the chopped vegetables.
- Fold gently as to not smash the ripe avocado pieces.
- Chill for at least 30 minutes to allow the flavors to mingle together.
How do I serve it?
Serving this delicious cucumber avocado salsa is the best part! There’s a variety of things you can use as the vessel for this easy appetizer.
- Tortilla chips or scoops
- Crunchy small bread rounds to serve as a crostini for a delicious snack
- People watching their carb intake could scoop up this avocado salsa recipe using cut mini peppers or serve on cucumber rounds.
- As a refreshing side dish or condiment to almost anything.
- A spoon 🙂
How can I make a meal using this gluten free Salsa?
You have so many options for a healthy meal here! To bulk up this salsa, serve it mixed with fresh crisp salad greens. Or, if you wanted to add more protien, include some diced chicken strips into the mix or if you’re vegetarian, add some black beans.
Serve spooned over the top of fish (or in fish tacos), or add some shredded chicken and serve in chicken fajitas. I really love this recipe because it’s just so versatile.
What else can I use besides Pickle Juice in the dressing?
Try using lime juice, lemon juice or vinegar. I prefer the pickle juice because it’s tangy and has a bit more depth of flavor than just vinegar or lime juice, but those options will work well.
Dealing with Leftovers
The bright salsa will stay nice in the fridge in an airtight container for about 3 days, max. The ingredients may tend to get too watery and limp after that to be enjoyable.
Like most salsa recipes, I don’t recommend freezing it.
If you’ve made this awesome avocado cucumber salsa recipe, please leave a comment and rating below, I’d love to hear your feedback! Thank you so much for stopping by The Salty Pot today!
- ½ Zucchini, standard size, diced
- ¼ Red onion, diced
- 1 English cucumber, de-seeded and diced
- 1 Tomato, de-seeded and diced
- ½ Avocado, diced
- ½ Sweet pepper, red, yellow, etc, diced
- as desired Cilantro, chopped
- ¼ C Sour Cream
- ¼ C Greek Yogurt, plain
- 3 Tbsp. Pickle Juice, or vinegar if you prefer
- 1 tsp Seasoned Salt
- ½ tsp Cumin
- Add all diced ingredients to a bowl and mix together.
- In a separate bowl, add all dressing ingredients together and whisk until incorporated.
- Fold in the dressing gently (as to not mash the avocado)
- Chill for 30 minutes and serve on crostini’s, crackers or tortilla chips.
You can peel the zucchini if you'd like, but I think it's nice to have the green colors added in the salsa.
Nutrition Information:Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 27Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 181mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.