Can I make Avocado Fennel Salsa ahead of time?

You absolutely can prep the base (fennel, cucumber, onion, cilantro, lime juice, sugar, salt) a day in advance. Just hold off on the avocado until right before serving to prevent it from browning or getting mushy.

Will the avocado turn brown in the salsa?

Lime juice helps slow browning, but avocado will naturally darken over time. For the freshest look, add the avocado just before serving and gently toss to coat with lime juice.

Is there a way to mellow the raw onion flavor?

Definitely! After mincing, soak the red onion in ice water for 5-10 minutes, then drain and pat dry. This takes away that sharp bite while keeping the crunch and color.

Can I swap out fennel or cilantro if I don’t have them?

Of course! Celery or even jicama can sub for fennel if you’re in a pinch, and parsley or mint step in nicely if cilantro isn’t your thing.

Avocado Fennel Salsa Recipe

Name: Avocado Fennel Salsa Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 1 fennel bulb, diced small; 1 cucumber, diced small; 1/2 red onion, minced; 1/2 cup minced fresh cilantro; 2 avocados, diced; 2 tablespoons granulated sugar (optional); 1/2 teaspoon salt; 2 limes, juiced

Description

This fresh and vibrant Avocado Fennel Salsa combines crisp fennel, cool cucumber, creamy avocado, and zesty lime juice for a refreshing and healthy side or topping. Perfect for pairing with tacos, grilled dishes, or as a stand-alone appetizer, it’s ready in just 15 minutes and loaded with flavor and nutrients.

Ingredients

Units Scale

Produce

1 fennel bulb, diced small
1 cucumber, diced small
1/2 red onion, minced
1/2 cup minced fresh cilantro
2 avocados, diced

Seasonings & Fats

2 tablespoons granulated sugar (optional)
1/2 teaspoon salt

Liquids

2 limes, juiced

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Instructions

Combine fresh ingredients: In a large mixing bowl, add the diced fennel, diced cucumber, minced red onion, and minced cilantro. Gently toss the vegetables and herbs together to mix evenly.
Add seasoning: Pour in the juice of two limes, then sprinkle the mixture with granulated sugar (if using) and salt. Stir thoroughly so the lime juice and seasonings are well distributed throughout the salsa.
Incorporate avocado: Gently fold the diced avocado into the mixture, being careful not to mash it so the pieces stay intact for the best texture.
Finish and serve: Serve the salsa immediately at room temperature for optimal flavor, or chill it in the refrigerator to serve cold. This salsa is delicious as a dip with chips, a topping for tacos or grilled meats, or fresh over salads.

Notes

For extra flavor, add a diced jalapeño or a splash of olive oil.
Keep the avocado chunks large to retain their shape.
Best served fresh; leftovers can brown due to the avocado.
Optional sugar can be omitted for a less sweet, tarter salsa.
To prepare in advance, chop and mix all ingredients except avocado, and add avocado just before serving.

Nutrition

Serving Size: 1/8 of recipe
Calories: 113
Sugar: 4g
Sodium: 165mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 1g
Cholesterol: 0mg