AVOSALSA

Recipe Provided By the California Avocado Commission

Can't decide on salsa or guacamole? Have it both ways with this dip that sounds as zesty as it tastes!

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 4

Ingredients

  • 2.0002 ripe, Fresh California Avocados, seeded, peeled and diced
  • 1.0001 large ripe tomato, diced
  • 0.250¼ cup finely chopped red onion
  • 2.0002 cloves garlic, minced
  • 2.0002 Tbsp. chopped fresh cilantro
  • 1.0001 large lime, juice only
  • 0.500½ tsp. ground cumin
  • 0.250¼ tsp. freshly ground black pepper
  • 0.250¼ tsp. salt

Instructions

  1. In medium bowl, combine all ingredients.
  2. Toss well and maintain chunky consistency.
Serving Suggestions:
Serve with tortilla chips or on top of grilled beef, poultry or seafood.

*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.

To store AvoSalsa, place a piece of plastic wrap directly on the surface of the salsa and refrigerate.

Nutrition information per serving

Nutrition Information Per Serving: Calories 170; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 0 mg; Sodium 160 mg; Potassium 595 mg; Total Carbohydrates 13 g; Dietary Fiber 7 g; Total Sugars 2 g; Protein 2 g; Vitamin A 514 IU; Vitamin C 20 mg; Calcium 25 mg; Iron 1 mg; Vitamin D 0 IU; Folate 86 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 2%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.