Salsas
Watermelon Jicama Pico De Gallo (lsnutritiontx.com)
Ingredients:
Mix all together. Chill for 30 minutes prior to serving with tortilla chips or tacos. |
AVOCADO SALSA (adapted from allrecipes.com)
1 (10 oz.) package frozen corn kernels, thawed 2 (2.25oz) cans sliced ripe olives, drained 1 red bell pepper chopped 1 small onion chopped or 1/3 cup chopped green onion 5 cloves garlic, minced ⅓ cup chopped cilantro ¼ cup olive oil ¼ cup lemon or lime juice 3 Tbsp. cider vinegar 1 tsp. dried oregano 1 tsp salt ½ tsp ground black pepper 4 avocados - peeled, pitted and diced You can also add a can of rinsed black beans with or instead of corn, and/or chopped tomatoes or minced jalapeno for an extra kick! |
In a large bowl, mix corn, olives, red bell pepper and onion . 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 just before serving. Serve with tortilla chips or on a bed of lettuce/kale
Servings: 32 Calories 80
Stir avocados into the mixture just before serving. Serve with tortilla chips or on a bed of lettuce/kale
Servings: 32 Calories 80