Avocado Salsa

1 Review
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Randy Mayor; Jan Gautro
Yield
1 cup (serving size: about 2 1/2 tablespoons)
By Patsy Jamieson
March 2002
RECIPE BY Cooking Light

Ingredients

  • 1/2 cup finely chopped peeled avocado
  • 1/3 cup chopped seeded tomato
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt

Nutritional Information

  • Calories 59
  • Caloriesfromfat 79%
  • Fat 5.2g
  • Satfat 0.8g
  • Monofat 3.2g
  • Polyfat 0.7g
  • Protein 0.8g
  • Carbohydrate 3.7g
  • Fiber 1.9g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 54mg
  • Calcium 6mg

How to Make It

Combine all ingredients; toss mixture gently. Serve salsa immediately.

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Ratings & Reviews

ls1215's Review

ls1215
January 04, 2009
Excellent! Very close to my guacamole recipe (minus the garlic). Excellent addition to the veggie chili recipe. I also made some for cheese enchiladas we had this weekend.
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