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A blue bowl filled with an avocado salsa, with almond flour crackers around the bowl.
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Avocado Salsa

A healthy salsa to add some flavor to grilled meats or seafood. Add to the tops of salads, or use as a dip for thinly sliced veggies. 3 GRAMS NET CARBS PER SERVING
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: avocado, avocado salsa, salsa
Servings: 6 servings
Calories: 119kcal


  • 2 avocados peeled and cut into chunks
  • 1 cup jicama peeled and diced finely
  • 1/4 cup cilantro chopped finely
  • 2 tablespoons lime juice
  • 2 tablespoons red onion chopped finely
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cumin
  • 1 jalapeno to taste


  • Add the chopped avocado, jicama, cilantro, lime juice, onion, salt and cumin to a bowl, and mix gently to combine.
  • Taste, and adjust salt and lime juice to taste.
  • Add jalapeno to taste, and mix to combine. The heat of jalapenos varies greatly, so I like to start small and add, keeping in mind that the oils in the peppers will be released and the spiciness will increase after a few hours.
  • Serve as a topping to meats or salads, or as a dip for thinly sliced veggies or almond flour crackers.



Jicama is a root vegetable popular in Mexico, so if your regular grocery store doesn't carry them, try a store that carries a lot of Mexican imports. It's high fiber content lowers the total net carbs.


Calories: 119kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 357mg | Fiber: 6g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg