Go Back
Dill Pickle & Avocado salsa

Dill Pickle & Avocado Salsa

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Dip, Side Dish
Cuisine European, Latin American, Mexican
Servings 6

Equipment

  • Large Mixing Bowl
  • Sharp chef’s knife
  • Cutting board
  • Citrus juicer or reamer
  • Measuring Spoons
  • Spatula or Spoon for Mixing

Ingredients
  

  • 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

Instructions
 

Prep the veggies and pickles

  1. Dice the avocados, cucumber, red onion, jalapeño, and dill pickles into roughly similar sized chunks—aim for ¼-inch dice.

Combine aromatics

  1. Add minced garlic and cilantro to the bowl.

Dress it up

  1. Squeeze in the lime juice, add the reserved pickle juice, cumin, and olive oil.

Toss gently

  1. Using a spatula, gently fold everything together until well combined, careful not to mash the avocados too much.

Season

  1. Taste and adjust salt and pepper. Add more pickle juice if you want extra tang.

Chill or serve immediately

  1. This chunky salsa is fantastic eaten right away, but a 15-minute chill can help flavors meld.

Plate for dipping

  1. Serve in a wide bowl — perfect for tortilla chips, crispy vegetables, or as a topping for grilled fish or chicken.