Avocado Salsa Verde Recipe

Recipe Classifications






Gluten-Free, Dairy-Free, Nut-Free, Vegan, Vegetarian, Paleo, Kid-Friendly, Soy-Free


Green, Red

Freezes well:


Prep Time  (total time):

Under 15 Minutes  (Under 15 Minutes)


Salsa and guacamole are among the staples in Mexican cuisine. Let’s say that this Avocado Salsa Verde Recipe combines the best of Mexican food!

Avocado Salsa Verde Recipe

Salsa means sauce in Spanish. But to some, they’re accustomed to seeing the red, textured sauce when they hear the word. Since salsa is basically sauce, there are many recipes available and a wide range of variety of colors. 

When entertaining, you can put this Avocado Salsa Verde Recipe with Salsa Roja or the others side by side for our loved ones to have colorful and tasty options. While we’re at it, you can serve the salsa alongside tortilla chips, taco salad, taco lettuce wraps, and any meat dishes like salmon, beef, or chicken. You would love the creaminess of this salsa recipe!

Avocado Salsa Verde Recipe

Adding to the nutritious elements in a salsa, avocado contains good and healthy fats. We came across someone saying that “People who eat avocados tend to be healthier.” Avocado is a healthy diet staple.

The distinct refreshing and vibrant flavor of this recipe could give the impression that this must be bought from the master chefs rather than made at home by you. However, this recipe can actually be made so easily and it’s the ingredients’ inherent flavor that brings out an incredibly delicious taste.

Avocado Salsa Verde

A creamy, green salsa (salsa verde) recipe! If you love guacamole dips, then this is something that you might not miss. The combination of tomatillos, avocados, jalapeño peppers, cilantro, and some spices makes this salsa an outstanding dip, sauce, or spread!
Course Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 65kcal


  • 10 oz tomatillos roughly 5 to 6 pieces of tomatillos
  • 1 large jalapeño pepper
  • 2 ripe avocados
  • Juice of ½ a lime
  • ½ cup roughly chopped cilantro
  • cup chopped white onion
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin


  • Remove the husk from tomatillos. Rinse them, pat dry, and coarsely chop.
  • Remove the stem and seeds from the jalapeño, then roughly chop. If you want a hotter salsa, leave the seeds or add some.
  • Combine all the ingredients into the food processor or blender and purée until well-blended. Taste and adjust salt and/or lime juice based on your preference.
  • Serve and enjoy! Or, transfer into a container and store in the fridge for a few days.


  • To thin out this salsa, feel free to add more lime juice or a quarter cup of water.


Serving: 0.25cup | Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 236mg | Fiber: 3g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg

How is this recipe? Did you like it? Please share your thoughts in the comments below.

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Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.