Avocados: The texture of the salsa will depend on how ripe the avocados are. Riper avocados will make the salsa creamier, which less ripe avocados will result in a chunkier texture.

Bell Pepper: I used green bell pepper, but feel free to use red or yellow bell peppers if you prefer. Alternatively, if you want a kick of heat, feel free to use diced jalapeños instead.

Tomatoes: I like using fresh roma tomatoes, but you can use whichever tomatoes you have on hand.

Red Onion: I like using red onions for a pop of color, but you can also use white or yellow onions if you prefer. Alternatively, you may use shallots instead.

Cilantro: I love the taste of fresh cilantro, but if you don’t like cilatro, you can use fresh parsley instead.

Garlic: Fresh garlic really adds a delicious flavor to this fresh avocado salsa, so I highly recommend adding it in.

Lime Juice: Freshly squeezed lime juice adds a beautiful bright flavor to this salsa. Alternatively, you may use fresh lemon juice instead.

Olive Oil: I recommend using extra virgin olive oil for the best flavor.

Condiments: I used salt and ground paprika, but you can also add in other types of seasonings that you prefer, such as garlic powder, onion powder, etc.