1/1 Photo of Avocado Salsa
A different sort of salsa - has avocado but is definitely not guacamole. Tasty!
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Units: US | Metric
- 1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped cucumber if you don't like corn)
- 2 (2 1/4 ounce) cans black ripe olives, sliced, drained
- 1 red bell pepper, seeded and chopped
- 1 cup chopped onion
- 5 -6 cloves garlic, minced
- 1/3 cup green olives or 1/3 cup vegetable oil
- 1/4 cup lemon juice, or lime juice or a combination
- 3 tablespoons white vinegar or 3 tablespoons cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon freshly ground pepper
- 4 ripe avocados
- 1In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
- 2In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
- 3Pour over corn (or cucumber) mixture; toss to coat.
- 4Cover and refrigerate overnight.
- 5Just before serving, chop avocados and stir into salsa.
- 6Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.
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Nutritional Facts for Avocado Salsa
Serving Size: 1 (153 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 205.6
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 293.8 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 7.6 g
- Sugars 1.9 g
- Protein 3.5 g