Salsas

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​Watermelon Jicama Pico De Gallo    (lsnutritiontx.com)

Ingredients:

• 2 cups finely diced watermelon
• ½ cup diced jicama
• ¼ cup diced red onion
• ⅓ cup finely chopped cilantro
• Juice of 2 limes
• ¼ tsp finely chopped garlic
• 1 finely diced and seeded jalapeno
• Salt and pepper to taste​
  

Directions:
Mix all together.  Chill for 30 minutes prior to serving with tortilla chips or tacos.

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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