My blog is rather young, but I decided to revisit an old recipe today. Avocados are very expensive in New Hampshire this year. An organic Avocado sells for $2.99 each at my local grocery store. I am so very jealous of California friends who talk about their avocado tree in their yard. I think there is no hope for that here. I don’t think hubby Adam would be very happy if I constructed a greenhouse to house an avocado tree. It’s not like I have a green thumb anyways.
So my revisited version of avocado corn salsa is lighter on the avocado. That’s a shame because the omega-3 fatty acids in avocado are actually very healthy for you. Don’t let the fat part get you down, there are good fats and bad fats, and in moderation none are really the enemy.
It’s a beautiful salsa too. A couple different shades of green, some yellows and reds, the salad is a real piece of art. Just don’t forget the lemon juice to slow down the avocado turning brown.
Recipe: Avocado, Corn and Tomato Salsa
- 1 whole Avocados, diced
- 1/2 can Corn Kernels
- 1 whole red tomato, diced
- 1 whole small Red Onion,diced
- ½ cup Fresh Cilantro, diced
- 3 whole jalapeno peppers, dry roasted, flesh chopped
- 1 Tbsp Garlic, minced
- 1 Tbsp Lemon Juice
- 1 Tbsp Lime Juice
- 1 Tbsp Olive Oil
- Salt and Pepper to taste
- Combine ingredients in a bowl. Allow a couple hours for the flavors to mingle.
Preparation time: 10 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 4
It makes a very nice chunky dip for your chips.