Avocado Salza
A vibrant, creamy avocado salsa bursting with flavors of sweet corn, black olives, red pepper, and toasted almonds. Perfect as a fresh dip or topping for grilled meats and chicken, it offers a delightful combination of textures and zesty notes that brighten any meal.
Ingredients
- 2 ripe California avocados, peeled and diced ⓘ
- 1/2 cup canned corn, uncooked ⓘ
- 1 (2.2 oz.) can sliced black olives, drained ⓘ
- 1/4 cup diced red pepper ⓘ
- 2 tablespoons toasted, slivered almonds, chopped ⓘ
- 2 tablespoons diced white onion ⓘ
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper ⓘ
- 1 teaspoon oregano ⓘ
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice ⓘ
- 1 tablespoon white wine vinegar ⓘ
Instructions
- In a medium bowl, combine all ingredients except the diced avocados.
- Cover and store at room temperature for 6 to 8 hours to allow flavors to meld.
- Before serving, gently fold in the diced avocados.
Tips & Substitutions
To add extra flavor, consider mixing in some diced jalapeños for a bit of heat or swapping the corn for black beans for a different texture. If you don’t have slivered almonds, chopped walnuts can provide a similar crunch. Ensure avocados are ripe for the best taste and texture. For an easy meal, serve alongside grilled chicken or fish, complementing the dish’s fresh flavors.
Serving Suggestions
Serve this avocado salsa as a refreshing dip with tortilla chips or as a topping for tacos and grilled meats. It pairs beautifully with Fresh Salsa Picante for a vibrant appetizer spread. Consider serving it alongside a simple green salad or Mexican recipes for a complete meal. It’s also delicious in wraps or on sandwiches.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent browning, press plastic wrap directly onto the surface of the salsa. When ready to enjoy, give it a gentle stir; you can also add a splash of lemon juice to freshen it up. Avoid reheating as the avocados may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Avocado Salza contains roughly 206 calories, with 6g protein, 46g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (128% of the Daily Value), iron (48% of the Daily Value), and calcium (27% of the Daily Value), and a good source of protein. It also contributes 36g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this avocado salsa ahead of time?
Yes, you can prepare the salsa without the avocados a day in advance. Just combine all the ingredients and let them meld at room temperature for 6 to 8 hours. Add the diced avocados just before serving to keep them fresh and prevent browning.
What can I use instead of white wine vinegar?
If you don’t have white wine vinegar, a good substitute would be apple cider vinegar or lemon juice, which will add a similar tangy flavor. Adjust to taste, as the acidity levels can vary between different types of vinegar.
How can I make this recipe spicier?
To increase the heat level, consider adding diced jalapeños or a few dashes of hot sauce. You could also mix in a pinch of cayenne pepper or replace some of the black pepper with crushed red pepper flakes for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).