Recipes

Avocado Salsa

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At a Glance:

Prep Time:: 30 minutes
Servings:: 32

A rustic avocado salsa with corn, olives and peppers. Source: dLife

Ingredients:

16oz. frozen sweet corn kernels, thawed
4 1/2oz. Lindsay® Pitted Kalamata Olives, drained and sliced (or any type of olives)
1 medium red bell peppers, chopped
1 small onions, chopped
5 medium garlic cloves, minced
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tablespoon cider vinegar
1 teaspoon oregano leaves, dried
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
4 fresh California avocado, pitted and diced

Directions:

In a large bowl, mix corn, olives, red bell pepper, and onion. Set aside.

In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour into the corn mixture and toss to coat.

Cover and chill in the refrigerator 8 hours, or overnight. Stir avocados into the mixture before serving.

Nutrients Per Serving:

Calories: 78.2
Total carbs: 6g
Total fat: 6g
Unsaturated fat: 5.2g
Cholesterol: 0mg
Sodium: 48.1mg
Dietary fiber: 1.8g
Protein: 1g

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In This Recipe:

Greek Kalamata Olives
These savory Greek Kalamata Olives come bearing great flavor! Dark purple in color, they’re the Mediterranean...
Pitted California Ripe Olives
Black olives are bursting with delicious flavor. And—from small to colossal, with pits or without, chopped...