Michoacan Chunky Avocado and Potato Salsa
Bring a vibrant taste of Mexico to your kitchen with this Michoacan Chunky Avocado and Potato Salsa—a flavorful fusion of creamy avocados, tender russet potatoes, and zesty lime juice. Highlighting hearty, homey ingredients like diced Roma tomatoes, red onion, and a kick of jalapeño, this salsa delivers the perfect balance of spice, freshness, and texture. Finished with a drizzle of olive oil and fresh cilantro, it comes together in under 40 minutes, making it an easy yet impressive addition to your table. Serve it as a dip for crunchy tortilla chips, a topping for tacos, or a refreshing side for grilled meats. This versatile recipe is a crowd-pleaser that marries bold flavors and wholesome ingredients for a dish that’s as eye-catching as it is delicious.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Avocados
- 2 medium Roma tomatoes
- 0.5 medium Red onion
- 1 large Jalapeño pepper
- 0.25 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 clove Garlic
- 4 cups Water
Instructions
Peel the russet potatoes and cut them into 1/2-inch cubes. Place them in a medium pot and add 4 cups of water along with a pinch of salt.
Bring the pot to a boil over medium heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until they are just tender. Drain and set aside to cool.
While the potatoes are cooling, dice the avocados into 1/2-inch chunks and place them in a large mixing bowl.
Dice the Roma tomatoes, finely chop the red onion, and mince the jalapeño pepper (remove seeds for less heat). Add these to the bowl with the avocado.
Finely chop the fresh cilantro and add it to the bowl.
In a small mixing bowl, whisk together the lime juice, olive oil, minced garlic, salt, and ground black pepper to make the dressing.
Once the potatoes have cooled to room temperature, gently fold them into the mixing bowl with the other ingredients.
Pour the dressing over the mixture and toss gently to combine, being careful not to mash the avocado chunks.
Taste and adjust seasoning with more salt or lime juice if needed.
Serve immediately at room temperature, or chill for 20-30 minutes before serving for a refreshing salsa. This salsa pairs wonderfully with tortilla chips, tacos, or grilled meats.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
