Cool Avocado Salsa
Ingredients
- 1 large, ripe field tomato ⓘ
- 1 ripe avocado (not soft)
- 1/2 red onion ⓘ
- 1/2 cup (125 ml) blanched fresh corn niblets ⓘ
- 1/4 cup (60 ml) chopped green onion ⓘ
- 1/4 cup (60 ml) each green and red bell peppers
- 1/4 cup (60 ml) fresh curly or Italian parsley
- 3 garlic cloves ⓘ
- 1/4 cup (60 ml) extra virgin olive oil ⓘ
- salt and pepper, to taste ⓘ
Instructions
- Boil corn 2 minutes and immerse immediately in cold water.
- Slice 1/2 cup (125 ml) niblets from cob and place in bowl once cooled.
- (Rest of niblets may be removed, bagged and frozen for other uses.)
- Boil tomato for 30 seconds (in same water, to save time).
- Plunge in cold water for a minute, then remove skin easily.
- Dice tomato and place in bowl.
- Cut avocado in half and remove from skin, keeping pieces as whole as possible.
- (This makes it easier to dice into uniformly sized cubes.)
- Dice tomatoes and add to bowl.
- Thinly slice, then roughly chop red onion and add to bowl.
- Chop finely, the green onion, bell peppers and parsley and place in bowl.
- Peel garlic cloves.
- Either mash or thinly slice cloves and add to mix.
- Drizzle olive oil over ingredients.
- Mix ingredients thoroughly but gently with large spoon.
- Add salt and pepper to taste and mix again.
- Cover bowl and refridgerate for at least two hours before serving.
Nutrition & Diet Analysis (per serving)
372
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).