Bright and flavor-packed you'll love this satisfying chunky avocado dip, prepared Mediterranean-style with citrus, feta, walnuts, and fresh herbs. Not quite guacamole, but this creamy avocado salsa will still win your heart!
An avocado salsa with a Mediterranean twist!
As I write, I'm experiencing a little guilt...like I'm cheating on my hummus or Baba Ganoush, two of my favorite Mediterranean dips. But this epic chunky avocado dip deserves a place here, and I'm excited to share it with you! And if you love guacamole but want to try something different, this dip may just be your ticket.
Actually, think of it more as an avocado salsa! Two star ingredients share the spotlight in this recipe: Avocados and oranges. A bit of a surprising combination, but flawless in every way. Creamy avocados which are rich and velvety are complimented with bright and juicy Navel oranges. And to amp up the Mediterranean vibes, I throw in a handful of walnuts, fresh herbs, and feta cheese! And I add a dash of sumac for seasoning, which is optional, but I highly recommend you try it because it's a unique seasoning that is pungent, earthy, and somewhat tangy all at once.
You need about 10 minutes and a mixing bowl to make this dip. And the result is a perfectly creamy avocado dip with a satisfying, somewhat chunky texture and bold flavors
Ingredients for this avocado salsa
The combination of flavors and textures in this dip (or avocado salsa) is what makes it exciting. Here is what you need to make it:
- Avocados-You'll need 2 to 3 large hass avocados.
- Orange-2 navel oranges, peeled and cut into small chunks. You can use other citrus here such as cara cara oranges, which are pink-fleshed and somewhat sweeter, or blood oranges, which are more tangy and have a pretty red flesh.
- Red onion-About ½ cup chopped red onions (I like to chop mine real small). For something less strong, you can shallot.
- Fresh herbs-I used ½ cup each of chopped fresh cilantro and mint.
- Seasoning-Kosher salt, black pepper, cayenne (optional for a little heat), and sumac, which adds depth and brightness. Sumac is also optional, but I highly recommend you try it.
- Fresh lime juice
- Extra virgin olive oil-A fruity olive oil with medium intensity is a good one for this dip. Try our Spanish Hojiblanca extra virgin olive oil.
How to make avocado salsa (chunky avocado dip):
Once you have your ingredients chopped and ready, all you need to do is mix them together by hand in a bowl. I do not recommend using a blender or food processor for this dip. Even though it is perfectly creamy, this is meant to be more chunky like a salsa, and mixing the ingredients with a wooden spoon will give you the best texture and flavor:
- Combine the avocado dip ingredients in a large mixing bowl. Add the avocado chunks, oranges, chopped red onions, cilantro, mint, and walnuts in a mixing bowl.
- Season and mix gently. Season with kosher salt, black pepper, sumac, and cayenne, if you like a bit of heat. Add Place oranges, avocado, red onions, fresh herbs, and walnuts in one large bowl. Season with salt, pepper, sumac and pinch of cayenne. Add juice of one lime and a good drizzle of extra virgin olive oil, and mix gently with a wooden spoon to combine.
- Finish and serve. Transfer the dip to a serving bowl and top with 1 tablespoon of crumbled feta (or omit for a vegan option). Serve with pita chips or your favorite chips or crackers.
Ways to serve it
Without getting too much into the chemistry of avocados, anyone who's used them knows that once you cut open an avocado, it takes a short amount of time before the bright green flesh turns brown. So that is why, if you plan to work ahead on this dip, leave the avocados whole until you are ready to serve. You can prepare or chop up the rest of the ingredients and keep them in the bowl in the fridge (do not mix them yet). When you are ready to serve, add the avocado chunks along with the seasoning, lime juice and olive oil. Mix and serve immediately.
How long will this avocado salsa (or dip) keep?
This salsa is best enjoyed immediately, but if you have any left, you can store it in a tight-lid glass container in the fridge for 1 to 2 nights. You may need to scrape off any browned parts before serving again. Ultimately, if you notice a substantial puddle of brown liquid, it is time to throw it out.
More avocado recipes:
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Citrus Avocado Salsa (Chunky Avocado Dip)
- 2 Navel oranges, peeled and diced
- 2 large avocados, or 3 smaller avocados, pitted, peeled and diced
- ½ cup chopped red onions
- ½ cup chopped cilantro
- ½ cup chopped fresh mint
- ½ cup walnuts, chopped
- Salt and pepper
- ¾ teaspoon Sumac
- ½ teaspoon Cayenne pepper, or to your liking
- Juice of 1 lime
- Extra virgin olive oil
- 1 to 2 tablespoons crumbled feta cheese
- Place oranges, avocado, red onions, fresh herbs, and walnuts in one large bowl. Season with salt, pepper, sumac and pinch of cayenne.
- Add lime juice and a generous drizzle of extra virgin olive oil. Toss gently to combine. Add feta cheese on top. Serve with your favorite healthy chips.
- Make-ahead tips: If you are preparing this for a party and want to work a little bit ahead, you can prep some of the ingredients except the avocados. Just before serving, you can peel and chop the avocados and add them in with the rest of the ingredients, then season and add the lime juice and olive oil, mix and serve immediately.
- Serve it with: I love how versatile this avocado dip is. There would be nothing wrong at all with serving it the classic way--with your favorite chips or crostini as part of Mezze. But this satisfying dip would be just as welcomed piled on top of warm toast (similar idea to this), or as a fun side to a crispy Mediterranean trout or lemon chicken.
- Leftovers & storage: this avocado salsa is best served immediately, but you can store leftovers in a tight-lid glass container in the fridge for 1 to 2 nights. Scrape off and discard any brown parts, and if you notice too much liquid, it is time to throw the leftovers away.
- Visit our shop to browse quality Mediterranean ingredients including spices (like Sumac) and extra virgin olive oils used in this recipe.
*This post originally appeared on The Mediterranean Dish in 2019 and has been updated to include new information for readers' benefit.