Vegetable Avocado Salsa and Margaritas

For guests, family, or just yourself, this vegetable avocado salsa is a memorable summertime cross between a salsa and guacamole. Carrots, sweet bell peppers, corn and diced avocado are added to the simple tomato salsa. Make these margaritas for a cool classic pairing.

Salsas are an indispensable taste enhancer. They provide an enormous amount of flavor and an appealing texture. It’s amazing how so few calories can heighten the flavor of simple grilled or roasted dishes. This cross between a spicy vegetable salsa and a traditional guacamole shows that sometimes the whole is greater than the sum of its parts.

Carrots, sweet bell peppers, raw corn and diced avocado are added to a simple tomato salsa. While I usually serve it with crisp warm tortilla chips, you can also serve it on the side of grilled chicken, beef or fish or even add some cooked chopped shrimp or crab meat for a more substantial salsa. Don’t forget to pair this with my margarita recipe — a wonderful way to beat the heat and enjoy this no-cook snack.

Vegetable Avocado Salsa

Makes about 4 cups

Notes: Regulate the hotness by the number of chilies included. When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward. If you like a more rustic salsa, don’t bother to peel and seed the tomatoes.

Ingredients:

• 2 large tomatoes (about 1 pound), peeled, seeded, and finely diced
• 1/2 medium sweet red pepper, diced (about 1/2 cup)
• 1/2 medium sweet yellow pepper, diced (about 1/2 cup)
• 1 large carrot, peeled and diced (about 3/4 cup)
• 1/2 cup corn kernels (about 1 medium ear)
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped Italian parsley
• 1 jalapeno chile, seeded and finely chopped
• 2 tablespoons fresh lemon or lime juice
• Salt and freshly ground black pepper
• 1 medium avocado, peeled and cut into 1/2-inch pieces
• Extra cilantro leaves, for garnish

Directions:

1. Combine all the ingredients except the avocado in a medium mixing bowl. Refrigerate for an hour.
2. Spoon into a serving bowl. Right before serving, add the avocado and taste for seasoning. Garnish with cilantro leaves and serve with tortilla chips.

Advance preparation: The salsa may be prepared up to four hours ahead through Step 1, covered well and kept in the refrigerator.

Diane’s Margarita

Serves 1 and multiply as needed

Ingredients:

• 1 1/2 ounces good quality tequila
• 1 ounce lime juice
• 1 ounce Cointreau or Triple Sec
• Crushed ice

Directions

1. Combine all ingredients in a cocktail shaker and shake to combine. You can also blend in a blender for a foamier drink. If you like, add pureed fruit like strawberries, peaches or honeydew melon.
2. To serve this drink, first dip the rim of a balloon glass or margarita glass in fresh lime juice, then swirl it in coarse salt.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

© 2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

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