10-minute citrus avocado salsa (chunky avocado dip)

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.

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

I love how versatile this avocado dip is. Nothing wrong at all with serving it the classic way with your favorite chips, pita chips or crostini as part of Mezze for your next party.

But this satisfying dip would be just as welcomed piled on top of warm toast (similar idea to this), or as a bright side to a crispy trout, pan-seared salmon, or lemon chicken.

Make-ahead tips

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.

The Mediterranean Dish

This chunky citrus avocado dip borrows a bit of a Mediterranean twist that will surprise your taste buds in the best way. With oranges, walnuts, feta, and fresh herbs, this avocado salsa is satisfying and delicious. It's a good one for guacamole lovers who are looking for something different! Just add pita chips or serve with your favorite chips or crackers. More ideas in the notes.

Prep – 10 minutes mins

Cuisine:

Mediterranean

Serves – 6 people

Course:

Appetizers, Dip

Ingredients

  • ▢ 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 208kcalCarbohydrates: 15gProtein: 4.1gFat: 16.6gSaturated Fat: 2.2gMonounsaturated Fat: 7.5gCholesterol: 1.3mgSodium: 30mgPotassium: 496.5mgFiber: 6.8gSugar: 5.3gVitamin A: 533.9IUVitamin C: 37.1mgCalcium: 51mgIron: 1mg

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By Suzy Karadsheh

So glad you’re here! I’m Suzy Karadsheh, a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel.

The Mediterranean Dish is my personal food blog for modern Mediterranean recipes and the Mediterranean diet (lifestyle.) Here, you will find easy wholesome recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

The recipes on this site are my  personal, contemporary take on the beautiful dishes from all over the Mediterranean, and while not always traditional, they are a celebration of the flavors and heart of the people of that sunny region.

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Where it all began: My mother's Mediterranean kitchen

Growing up in the Mediterranean city of Port Said, my early years were filled with sweet memories of visiting the local Souq (market) with my father, gathering things from just-caught fish, to beautiful plump tomatoes, bunches of fresh parsley, and sticks of cinnamon from the vendors he would greet by name.

We would return home to my mother’s Mediterranean kitchen with our spoils. That kitchen is where I learned to cook.

Community was of paramount importance to our family; my father was always welcoming strangers and friends alike to our dining room table and my mother would make delicious meals with bright flavors: lemony fish, baked chicken, stuffed grape leaves, spanakopita, or tabouli.

Often, we enjoyed humble meals like falafel, or foul mudammas with a dash of cumin, or messy shawarma sandwiches with a generous drizzle of tahini sauce — all are still some of my favorite things to eat today!

The food itself was never the point; it was all about the people around the table.

I brought this love of hospitality and Mediterranean cuisine with me when I moved to the United States at age 17. I pursued my degree in business communications at Calvin University in Grand Rapids, Michigan, followed by a career in marketing and fundraising which took me around the world.

But everything came full circle after my daughters were born: I returned to my love of sharing good food with the people I cherish around the table.

In late 2014 I started The Mediterranean Dish as my personal food blog to showcase modern Mediterranean recipes and lifestyle. You will find recipes celebrating bold flavors from Southern Europe to North Africa, and the Middle East.  You will also find hundreds of Mediterranean diet recipes and other helpful resources on eating and living the Mediterranean way.

(Source: themediterraneandish.com; February 5, 2022; https://tinyurl.com/h2duexe7)
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