Tri-Color Avocado and Corn Salsa Recipe
This mixture of Fresh California Avocado, golden corn, red and green bell peppers is perfect to serve on turkey tacos, quesadillas, or fajitas and can also be served anytime of the year over grilled fish or chicken.
Recipe provided by the California Avocado Commission
- 1 firm, ripe, Fresh California Avocado, seeded, peeled and cubed
- 3⁄4 cup frozen corn, defrosted
- 1⁄4 cup chopped red bell pepper
- 1⁄4 cup chopped green bell pepper
- 1⁄4 cup thinly-sliced green onion
- 1 Tbsp. grated lemon peel
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lime juice
- 1 tsp. coarse ground garlic salt
- 3⁄4 tsp. ground cumin
- 4 drops red pepper sauce
Combine all ingredients in large bowl.
Nutrition Information Per Serving: Calories 70; Total Fat 4.5 g (Sat 0.5 g, Trans 0 g, Poly 1 g, Mono 3 g); Cholesterol 0 mg; Sodium 180 mg; Potassium 174 mg; Total Carbohydrates 7 g; Dietary Fiber 3 g; Total Sugars 1 g; Protein 1 g; Vitamin A 216 (IU); Vitamin C 19 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 0 (IU); Folate 28 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 0%; Iron 2%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Serve with crisp tortilla chips, top your favorite meats, fish or Mexican dishes, or serve in small bowls as a cold salad.
Amount Per Serving
|Total Fat:||4.5 g|
|Saturated Fat:||0.5 g|
|Total Sugars:||1 g|
Goes great with limeade or a mojito cocktail.
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