Avocado Orange Salsa is a vibrant mix of creamy avocados and tangy-sweet mandarins. Enjoy it as a dip or a topping!
Try some other tropical salsas like Mango Black Bean Salsa, Pineapple Salsa, and Strawberry Mango Salsa.
Avocado-Orange Salsa
Few flavors pair better than oranges and avocados. If I see them on a menu, I’m ordering—no doubt. That love led to this salsa, and it’s already a new favorite in my kitchen!
This easy salsa mixes creamy avocados with sweet, tangy mandarins for a bold, fresh bite. Serve it as a dip or topping—it’s always a hit!
Avocado-Orange Salsa Ingredients
- Oranges: Pick firm, juicy mandarins with bright skin and a sweet smell. They’re easy to peel and separate, making prep fast.
- Avocado: Cut just before mixing to keep it fresh—its creaminess is key!
- Red onion: For a milder taste, soak chopped onion in cold water for 10 mins.
- Jalapeño: Adjust how much you use based on how spicy you like it.
- Cilantro: Use leaves and soft stems, tossing out the tough ones.
- Lime juice & zest: Roll limes before juicing to get the most juice.
- Olive oil: Use good-quality extra virgin olive oil for the best flavor!
How To Make Avocado-Orange Salsa (Tips)
- Use the right tools: A fine grater zests limes easily, and a juicer makes juicing simple.
- Control the spice: For a milder salsa, take out the jalapeño seeds and white parts. Keep them for more heat. Taste and adjust as needed.
- Stir gently: Mix lightly to keep the avocado chunky.
- Let flavors blend: Let the salsa sit for 10-15 mins before serving so the flavors mix well.
- Adjust to taste: Add more lime juice for tang, salt for more flavor, or cilantro for freshness.
- Chop evenly: Small, same-sized pieces mix better and fit well on chips.
Serving Ideas
- Dip: Serve with tortilla or pita chips for a fresh, tasty dip.
- Grilled meat/seafood: Spoon over grilled chicken, steak, fish, or shrimp for a bright, citrusy kick.
- Tacos & wraps: Add to tacos or wraps for extra flavor.
- Salads: Mix with greens, quinoa, or couscous for a fresh, creamy topping.
- Breakfast: Top avocado toast or breakfast burritos for a fresh boost.
- Baked sweet potatoes: Spoon over baked sweet potatoes for a creamy, citrusy twist.
Storage
Leftovers?
Avocado-Orange Salsa is best eaten fresh, as avocado browns quickly.
Leftovers can be stored in a container in the fridge for 1-2 days. Stir well before serving. For best flavor, make small batches.
More Easy Salsa Recipes:
- Avocado Salsa with cherry tomatoes
- Salsa Verde great on so many dishes
- White Bean Salsa with sun-dried tomatoes
- Salsa made in a blender
- Fruit Salsa with cinnamon-sugar chips
Avocado-Orange Salsa
Avocado-Orange Salsa is a vibrant, refreshing mix of creamy avocados and tangy mandarin oranges. Perfect as a dip or topping, it’s a flavor-packed combo you'll love!
Equipment
Ingredients
- 3 to 4 clementine oranges 1-1/2 cups
- 2 medium ripe avocados 1-1/3 cups
- 1/4 cup diced red onion
- 1-1/2 tablespoons finely diced jalapeño ribs and seeds removed to control heat; left in for more heat
- 1-1/2 tablespoons olive oil
- 1/4 cup finely chopped cilantro (measured after chopping; ~1/2 large bunch)
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- tortilla chips optional, for serving
Instructions
- Peel, segment, and dice clementines. Peel and remove pits on avocados. Dice the red onion, jalapeño, cilantro, and avocado. Aim for small, similar-sized pieces for an evenly distributed salsa.
- In a large bowl, combine all the ingredients. Gently mix until ingredients are well combined.
- Taste the salsa and adjust the flavors to your personal preference. You can add more lime juice for extra tang or an extra pinch of salt for more flavor.
- Allow salsa to rest for 10–15 minutes before serving. This will allow the flavors to meld.
- Toss the salsa before serving. If desired, serve with tortilla chips for dipping.
Recipe Notes
Note 1: For this recipe, you’ll need most of one bunch of cilantro, depending on the size. To get 1/4 cup of finely chopped cilantro, measure about 1 cup of loosely packed cilantro before it’s diced. To prepare, grab the bunch and twist it to rip off the leaves and stems. You can use the leaves and tender stems for this recipe.
Note 2: You can adjust the spiciness of the salsa by removing the Jalapeño seeds and ribs for a milder flavor, or leaving them in for a spicier kick. When handling jalapeños, wear gloves to avoid getting their natural oils on your skin, which can cause a burning sensation.
Storage: While the salsa is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to a day (after that, avocado browns). Stir well before enjoying.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 4mg | Potassium: 274mg | Fiber: 3g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
