Avocado Salsa Recipes

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AVOCADO SALSA



Avocado Salsa image

Bright and zesty avocado salsa! Loaded with flavor and color. Perfect as a dip or topping over a main dish.

Provided by Jaclyn

Categories     Side Dish

Time 15m

Number Of Ingredients 10

6 medium roma tomatoes ((20 oz), seeded and diced)
1 cup chopped red onion, (chopped)
1 large or 2 small jalapeños, (seeded and chopped (1/4 cup. Leave seeds if you like heat))
3 medium avocados, (semi-firm but ripe, peeled, cored and diced)
3 Tbsp olive oil
3 Tbsp fresh lime juice
1 clove garlic, (finely minced)
1/2 tsp salt ((more or less to taste as desired))
1/4 tsp freshly ground black pepper
1/2 cup loosely packed cilantro leaves (, chopped)

Steps:

  • Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
  • In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

Nutrition Facts : Calories 238 kcal, Carbohydrate 12 g, Protein 2 g, Fat 21 g, SaturatedFat 3 g, Sodium 205 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

AVOCADO SALSA



Avocado Salsa image

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 10

2/3 cup grape tomatoes, chopped (10 to 12)
1/2 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving

Steps:

  • Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

AVOCADO SALSA



Avocado Salsa image

Provided by Food Network

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 7

1/4 small red onion, finely diced (about 1/4 cup)
1 small clove garlic, finely chopped (about 1 teaspoon)
1 small jalapeno pepper, finely diced (about 1 tablespoon)
2 tablespoons lime juice
Kosher salt
2 avocados
2 teaspoons extra-virgin olive oil

Steps:

  • Combine the onion, garlic, jalapeno, lime juice and 1/2 teaspoon salt in a bowl. Set aside. Peel and pit the avocados and cut into 1/2-inch pieces. Gently stir the avocado and oil into the bowl until the avocado is dressed.

AVOCADO SALSA



Avocado Salsa image

Make and share this Avocado Salsa recipe from Food.com.

Provided by spatchcock

Categories     Sauces

Time 4h5m

Yield 7 serving(s)

Number Of Ingredients 8

2 ripe avocados (not too soft, though)
2 vine-ripened tomatoes, seeded and chopped fine
1 medium red onion, chopped fine, soaked in ice water and thoroughly drained
1 -2 pickled jalapeno chili, minced
2 tablespoons fresh lime juice
2 tablespoons snipped fresh cilantro leaves
salt
fresh ground black pepper

Steps:

  • Halve, pit, and peel avocados.
  • Chop avocados fine and in a bowl stir together with remaining ingredients.
  • Season to taste with salt and pepper.
  • Best served at room temperature.
  • May be made up to 4 hours early, covered with plastic wrap and refrigerated.

AVOCADO SALSA



Avocado Salsa image

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

Steps:

  • Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO & AVOCADO SALSA



Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 7

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

Steps:

  • In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

AVOCADO SALSA



Avocado Salsa image

Make and share this Avocado Salsa recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped cucumber if you don't like corn)
2 (2 1/4 ounce) cans black ripe olives, sliced, drained
1 red bell pepper, seeded and chopped
1 cup chopped onion
5 -6 cloves garlic, minced
1/3 cup green olives or 1/3 cup vegetable oil
1/4 cup lemon juice, or lime juice or a combination
3 tablespoons white vinegar or 3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 teaspoon freshly ground pepper
4 ripe avocados

Steps:

  • In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
  • In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
  • Pour over corn (or cucumber) mixture; toss to coat.
  • Cover and refrigerate overnight.
  • Just before serving, chop avocados and stir into salsa.
  • Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.

Nutrition Facts : Calories 205.7, Fat 14.3, SaturatedFat 2.1, Sodium 293.9, Carbohydrate 20.6, Fiber 7.7, Sugar 1.9, Protein 3.6

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