Clementine & Avocado Salsa
Bright, juicy clementine segments meet creamy avocado cubes in this fresh, vibrant salsa. A touch of lime, a whisper of jalapeño, and fresh cilantro tie it all together. Perfect spooned over grilled fish, chicken, or simply scooped up with crispy tortilla chips.
For 4 servings
- prep
Prep the clementines.
1.Peel the clementines and separate them into segments.2.Remove any large pieces of white pith for a cleaner look.3.Cut each segment into 2 or 3 bite-size pieces.TIPSupreme the clementines for a more elegant presentation by cutting away the membrane with a sharp knife. - prep
Dice the avocado and onion.
1.Halve the avocados, remove the pits, and score the flesh into small cubes.2.Scoop the avocado cubes out with a spoon into a mixing bowl.3.Finely dice the red onion and mince the jalapeño.TIPUse avocados that are ripe but still quite firm. Overly soft avocados will turn mushy when mixed. - mix
Gently toss the salsa together.
1.Add the clementine pieces, diced red onion, and minced jalapeño to the bowl with the avocado.2.Add the chopped cilantro and freshly squeezed lime juice.3.Season with a pinch of salt.4.Fold everything together very gently with a rubber spatula until just combined.TIPFold gently to keep the avocado cubes intact. Overmixing will break them down into a puree. - rest · ~5 min
Let the flavors meld for 5 minutes.
Let the salsa sit at room temperature for about 5 minutes to allow the flavors to come together. Taste and add another pinch of salt if needed.
- serve
Serve immediately with chips or your favorite protein.
Transfer to a serving bowl and enjoy with tortilla chips, or spoon generously over grilled chicken, fish tacos, or pan-seared salmon.
TIPThis salsa is best enjoyed fresh. The avocado will start to brown if it sits for more than a couple of hours.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Supreme the clementines by cutting away the membrane for a more elegant, pith-free presentation.
- 2Use avocados that are ripe but still firm to the touch so they hold their shape when folded into the salsa.
- 3Fold the ingredients gently with a rubber spatula to keep the avocado cubes intact and prevent a mushy texture.
- 4Let the salsa rest for exactly 5 minutes at room temperature to allow the flavors to meld without the avocado browning.
- 5Serve the salsa within 2 hours of making it, as the avocado will begin to discolor and soften over time.
Adapt it for your goals.
Spicy mango twist
Replace clementines with diced ripe mango and add an extra jalapeño for a tropical, fiery salsa that pairs beautifully with grilled shrimp.
herb swapHerb swap
Substitute cilantro with fresh mint or basil for a different aromatic profile that works well with lamb or roasted vegetables.
low oilLow-oil
Skip any added oil (none is called for in this recipe) and use the fresh lime juice as the only dressing, making it naturally oil-free and lighter.
Why this is on our healthy list.
Rich in Healthy Fats
Avocados provide heart-healthy monounsaturated fats that help absorb fat-soluble vitamins from the other ingredients.
High in Vitamin C
Clementines and lime juice deliver a generous dose of vitamin C, supporting immune function and collagen production.
Frequently asked questions
No, this salsa is best served within 2 hours of making because the avocado will brown and become mushy if refrigerated overnight.
