This lively smashed guacamole topped with fresh salsa comes together quickly using diced vine‑ripe tomatoes, red onion, cilantro, and freshly squeezed lime juice. It’s a bright, zesty dip you can make in minutes and share with friends. Clean Mexican flavors enhance the creamy avocado while a simple pico de gallo (salsa fresca) adds a fresh, tangy contrast.

Although inspired by summer flavors, this guacamole with salsa is easy to serve year‑round. It’s versatile and enjoyable whenever you want a fresh, tangy appetizer.

This guacamole and salsa combo makes a perfect game‑day dip for the Super Bowl and pairs beautifully with tacos on taco night. Bring it to a backyard barbecue, serve it with nachos for movie night, or offer it as a starter at any gathering. The combination of creamy avocado and fresh pico de gallo is always a crowd pleaser.

Pico de gallo—literally salsa fresca—adds a bright, zippy layer of freshness to creamy guacamole. The chunky tomato, onion, and cilantro mixture lifts the avocado and keeps the flavor lively and balanced.

A squeeze of lime, diced vine‑ripe tomato, and chopped red onion create a refreshing salsa. Minced cilantro adds herbaceous depth while coarse salt and cracked pepper bring out the flavors. Layered over smooth smashed avocado, it’s simple and satisfying.

Traditional guacamole and fresh salsas rely on only a few quality ingredients. With a handful of vegetables, citrus, and a little seasoning, you’ll have a bright guacamole in minutes. Serve with restaurant‑style tortilla chips and enjoy.

To Make Guacamole With Salsa You’ll Need To Grab A Few Fresh Ingredients

• Diced vine‑ripe tomato
• Chopped red onion
• Minced cilantro
• Fresh lime juice
• Large ripe Hass avocado (dark skinned and tender to the touch)
• Coarse sea salt and cracked pepper
• Small diced jalapeño (optional, for heat)

This recipe serves 2 to 4 people and can easily be doubled for a larger group. Below is an easy step‑by‑step to assemble it.

Make Zippy Guacamole with Salsa Fresca (Pico de Gallo) on Top

Smash the Avocado to Make the Guacamole

Slice the avocado, remove the pit and peel, and place the flesh in a medium bowl. Use a fork to smash the avocado until creamy, leaving no large chunks unless you prefer a chunkier texture.

Season the Guacamole Layer

Add about 1/2 teaspoon of freshly squeezed lime juice, a pinch of coarse salt and cracked pepper, and a tablespoon of minced cilantro. Stir until the guacamole is evenly seasoned, then set aside.

Make a Quick Salsa Fresca for the Guacamole

In a separate bowl, combine diced tomato and chopped red onion. Add minced cilantro and a squeeze of fresh lime juice. Season with salt and pepper, stir, and taste—adjust seasoning as needed. This chunky salsa makes a bright topping for the guacamole.

For extra heat, fold in a small diced jalapeño or a spicier chili to the salsa.

Transfer to a Serving Dish

Use a spatula to transfer the guacamole to a shallow serving bowl, smoothing the surface to create a flat base for the salsa.

Spoon the pico de gallo over the guacamole, garnish with cilantro sprigs and lime slices, and serve with your favorite tortilla chips.

Serve This Easy Guacamole with Salsa on Cinco de Mayo or All Summer Long

Double the ingredients to feed a larger crowd and enjoy these fresh flavors whenever you crave a quick, satisfying dip.

Below is a concise recipe card with ingredient amounts, preparation steps, and nutrition information to make this zippy guacamole with salsa fresca.

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