Meet your next obsession: Dill Pickle & Avocado Chunky Salsa! This fresh, tangy, and creamy mix combines the zing of dill pickles with creamy avocado and crisp veggies. It’s an unexpected twist on a traditional salsa recipe—and a real crowd-pleaser. Picture summer snacking with pickle snacks and appetizer dips that make your taste buds do a happy dance. This salsa is perfect for those who love pickle relish recipe ideas, dill pickle pico de gallo vibes, or a refreshing cucumber salsa recipe twist. Let’s dive in!
Dill Pickle & Avocado Salsa
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Dip, Side Dish
Cuisine European, Latin American, Mexican
- 2 ripe avocados diced (make sure they're firm but yielding to the touch)
- 1 cup dill pickles finely diced (for that dill pickle salsa punch)
- 1 medium cucumber seeded and chopped small (a nod to cucumber salsa recipe fans)
- ½ small red onion finely chopped
- 1 small jalapeño seeded and minced (optional heat)
- 1 clove garlic minced
- ½ bunch fresh cilantro roughly chopped
- Juice of 1 lime
- 2 tbsp pickle juice from your dill pickles
- ½ tsp cumin
- Salt and black pepper to taste
- 1 tbsp extra-virgin olive oil optional for silkier texture
Prep the veggies and pickles
Dice the avocados, cucumber, red onion, jalapeño, and dill pickles into roughly similar sized chunks—aim for ¼-inch dice.
Combine aromatics
Add minced garlic and cilantro to the bowl.
Dress it up
Squeeze in the lime juice, add the reserved pickle juice, cumin, and olive oil.
Toss gently
Using a spatula, gently fold everything together until well combined, careful not to mash the avocados too much.
Season
Taste and adjust salt and pepper. Add more pickle juice if you want extra tang.
Chill or serve immediately
This chunky salsa is fantastic eaten right away, but a 15-minute chill can help flavors meld.
Plate for dipping
Serve in a wide bowl — perfect for tortilla chips, crispy vegetables, or as a topping for grilled fish or chicken.
Pairings
- Tortilla chips or pita chips are classic; the salsa's creamy bite makes them nearly irresistible.
- Crudités like bell peppers, carrots, and jicama bring fresh crispness.
- Grilled chicken breast or thighs topped with a scoop of this salsa add brightness and texture.
- Fish tacos: Spoon it onto mahi-mahi or tilapia for a tangy contrast instead of classic pico de gallo.
- Sandwich booster: Smear onto turkey or roast beef sandwiches for a pickle salsa twist.
FAQs
1. Can I use other pickle types?
Yes! Bread-and-butter pickles add sweetness; spicy pickles add heat. Keep the spirit of a dill pickle pico de gallo, but have fun.
2. Best avocado options?
Choose Hass avocados that are firm but slightly soft. Slicing or dicing too early may lead to browning—add lime juice right away to slow it.
3. Can I can this salsa or pickle the mixture?
This is best fresh. The avocado breaks down and darkens over time, so it’s not recommended for home canning salsa recipes or canned salsa recipes.
4. How spicy is it?
With one seeded jalapeño, it’s pleasantly mild. For more heat, leave in the seeds or add another jalapeño. For a pepper-free version, simply omit it.
5. Can I eat this salsa as a pickle appetizer?
Absolutely! Think of it like chunky dill pickle relish recipe meets creamy cucumber salsa recipe. Scoop it onto crostini or pickle slices for a fun snack-sized appetizer dip.
