This mixture of fresh avocado, golden corn, red and green bell peppers is perfect to serve on turkey tacos, quesadillas, or fajitas and can also be served anytime of the year over grilled fish or chicken.
Tri-Color Avocado and Corn Salsa
Nutritional Highlights (per serving)
|1||firm, ripe Fresh California Avocado, seeded, peeled and cubed|
|3/4||cup||frozen corn, defrosted|
|1/4||cup||red bell pepper, chopped|
|1/4||cup||green bell pepper, chopped|
|1/4||cup||thinly sliced green onion|
|1||Tbsp.||grated lemon peel|
|2||Tbsp.||fresh lemon juice|
|1||Tbsp.||fresh lime juice|
|1||tsp.||coarse ground garlic salt|
|4||drops red pepper sauce|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Combine all ingredients in large bowl.
Serve with crisp tortilla chips, top your favorite meats, fish or Mexican dishes, or serve in small bowls as a cold salad.
Goes great with limeade or a mojito cocktail.
*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.
Vitamin A 216 IU; Vitamin C 19 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 0 IU; Folate 28 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 0%; Iron 2%