Avocado Salsa

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Most Helpful Positive Review

Jan 25, 2004

Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and has a nice crisp pop. And, I would add more avocado (the ones I used were too small) otherwise it looks more like a corn salsa instead of avocado salsa. Per other suggestions here, I added a minced jalapeno (take out seeds and veins if you don't like the heat), chopped cilantro and sliced green onion. It makes this recipe just perfect! Thanks a bunch, people!

—hope03

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Most Helpful Critical Review

Apr 03, 2006

A lot of reviewers rated this recipe high but with some pretty big modifications. I made it as written and I didn't like it very much. I thought the balance of ingredients was off (too much corn for the amount of avocado) and the oregano just wasn't right for it. I would definitely follow the advice of others and use cilantro instead. I also think the addition of tomato and black beans might make it tastier. Green onions would probably be a nice substitue for the regular onion. I recommend the recipe called Black Bean And Corn Salad II on this site. I found it much better.

—Valerie's Kitchen

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225 Ratings

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May 23, 2003

Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while UNPEELED) and removed the fruit from the skin by scooping it out with a rubber spatula. It works like a charm!

—Joan

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Oct 11, 2004

I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in 1 tsp groung cumin. Very good.

—DARLA

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Dec 17, 2003

Wonderful!! I have made this twice, the second time using fresh chopped cilantro in place of the oregano. Both got rave reviews by everyone. Personally, I preferd the cilantro over the oregano, it gave the salsa a fresher taste. Also added more salt as others suggested and a little finely chopped serrano pepper to spice it up just a bit. Add some grilled chicken to leftovers for a great wrap.

—WJHERTEL

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Jul 30, 2003

Excellent salsa. I have made this at least 10 or 12 times in the last 1-1/2 years and it is still a big hit. We are having a Cinco de Mayo lunch at work on 5-5-03 and all of the women in the department are begging me to bring it already. I use cilantro in place of the oregano and before I bring it to work I dice the avocado and mix in about 6 hours before lunch. The mixture does marinate overnight however. Thank you for such a wonderful recipe.

—BNYLAND

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Mar 29, 2003

I loved this recipe, I did take out the corn and olives--my boys don't like them--and it was just great. Everyone who had this loved it and I was proud to serve it.

—JENNREBECC

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Mar 10, 2003

I took this to a small dinner party (7 adults) thinking that there would be WAY too much for the crowd, but there was hardly any left over at the end of the evening. Received great reviews!

—JFUCCELLA

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Nutrition

Calories
81 kcal
4%

Carbohydrates
6.1 g
2%

Cholesterol
0 mg
0%

Fat
6.5 g
10%

Fiber
2.3 g
9%

Protein
1.1 g
2%

Sodium
73 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Avocado Salsa

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 81
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 0.9g 5 %
Cholesterol 0mg 0 %
Sodium 73mg 3 %
Potassium 169mg 5 %
Total Carbohydrates 6.1g 2 %
Dietary Fiber 2.3g 9 %
Protein 1.1g 2 %
Sugars 0.9g
Vitamin A 4 %
Vitamin C 16 %
Calcium 1 %
Iron 4 %
Thiamin 4 %
Niacin 7 %
Vitamin B6 7 %
Magnesium 4 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.