Jar-Shaken Lazy Guacamole Salsa

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If you like guacamole but don’t feel like mashing avocados in a bowl, this jar-shaken lazy guacamole salsa version is a great shortcut. You get the same fresh, creamy, limey flavor, but with bigger chunks of avocado, juicy cherry tomatoes, and sweet corn in every bite.

Everything goes into one large jar, the dressing gets poured in last, and a few gentle shakes bring it together without turning it into mush. It’s fast, messy in the best way, and perfect for chips, tacos, grilled chicken, or eating straight from the spoon while the chips are still in the bag.

Ingredients 

• 4 ripe avocados, cubed (not mashed)

• 2 cups cherry tomatoes (about 12 oz / 340 g), halved

• 1/2 cup parsley, chopped (or do half parsley + half cilantro for a more classic guac vibe)

• 1/2 cup corn kernels (cooked and cooled, or drained if canned)

• 1/3 cup finely diced red onion (or 2 tbsp scallions)

Optional 

• 1 small jalapeño/serrano, finely diced

Dressing 

• 3 tbsp lime juice

• 3 tbsp extra-virgin olive oil

• 1 tsp garlic powder

• 1 tsp kosher salt (start with 3/4 tsp, then adjust)

• 1/2 tsp ground cumin (optional but very guac)

• 1/4 tsp black pepper

• Pinch chili flakes (optional)

Instructions

Fast cherry tomato hack (lid method)

1. Spread tomatoes on a board in one layer.

2. Press a flat lid/plate/second board on top to hold them steady.

3. Slice straight through the middle with a sharp knife.

Jar method (no smashing)

1) Load the jar (no dressing yet)
Use a big jar (1.5–2 quarts / 1.5–2 L) so the avocado has room.

Add in this order:

1. Corn kernels

2. Cherry tomatoes

3. Onion/jalapeño (if using)

4. Parsley (and cilantro if using)

5. Avocado cubes last

2) Mix the dressing separately
In a small bowl or cup, whisk (or shake in a small jar) the lime juice, olive oil, garlic powder, salt, cumin, pepper, and chili flakes.

3) Pour dressing into the big jar
Pour it over everything, seal tightly.

4) Shake gently, in short bursts
Do 5–8 quick, gentle shakes, like you’re “tossing” the salad inside the jar.
Stop, open, check. If needed, do 2–3 more gentle shakes.

Goal: glossy, coated chunks — not guacamole paste.

5) Taste + adjust
Add a pinch more salt or another squeeze of lime if it tastes flat.

Pin this one before you forget it — this Lazy Guacamole Salsa is the kind of quick recipe you’ll want again for chips, tacos, and last-minute snacks.

Tips & Tricks

• Use avocados that are ripe, but not super soft.
  They should give a little when pressed. If they’re too soft, they’ll break down when you shake the jar.

• Cut the avocado into larger cubes.
  Bigger pieces hold their shape better than small dice.

• Use a large jar, not a crowded one.
  A roomy jar gives the ingredients space to move, so they mix instead of getting crushed.

• Add the dressing last.
  This helps coat everything evenly and keeps the avocado from getting handled too much.

• Shake gently in short bursts.
  Think “toss,” not “blend.” Start with a few quick shakes, check it, then shake again only if needed.

• Add avocado last every time.
  Corn, tomatoes, onion, and herbs can go in first. Avocado should always be the final ingredient before the dressing.

• Taste after shaking, not before.
  Once everything is coated, the salt and lime will taste stronger and more balanced.

• Want it more classic guacamole-style?
  Add a little finely diced red onion, jalapeño, and cilantro. Those ingredients push it more into guacamole territory without mashing.

• Want it less watery?
  If your tomatoes are very juicy, let them sit on a paper towel for a few minutes before adding to the jar.

Storage

• Best eaten fresh (same day).
  The texture is best right after mixing, when the avocado is bright green and chunky.

• Refrigerate leftovers in a tightly sealed jar for up to 24 hours.
  The lime juice helps slow browning, but some darkening is normal.

• To reduce browning:
  Press a piece of plastic wrap directly against the surface before sealing the jar (if storing in another container, do the same).

• Do not freeze.
  The avocado texture turns watery and mushy after thawing.

• If making ahead:
  Prep the tomatoes, corn, herbs, and dressing in advance, but add and shake in the avocado right before serving.

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