Tri-Color Avocado and Corn Salsa Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
- 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.
% 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Quick Nutrition
Facts
Amount Per Serving
| Calories: | 70 |
| Total Fat: | 4.5 g |
| Saturated Fat: | 0.5 g |
| Trans Fat: | n/a |
| Cholesterol: | 0 mg |
| Sodium: | 180 mg |
| Total Sugars: | 1 g |
| Protein: | 1 g |
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this looks sooooooo goood!!!
hahaha - Fri, 04/16/10 - 02:43 pm