Avocado Salsa with Olives and Cilantro
Makes about 4 cups
Time 20 min
This recipe makes a generous amount of delicious, veggie-packed salsa, a colorful alternative to guacamole for game days and award parties. Serve it with chips or over nachos, or spoon it on chili or baked potatoes. Using one serrano will give you a fairly mild salsa; stir in a second one for more fire.
Special Diets:
Ingredients
- 1 large red bell pepper, diced
- 1 small green bell pepper, diced
- 1 serrano peppers, seeded and finely chopped
- 1/2 small red onion, diced, divided
- 1/2 cup sliced pitted black olives
- 1/4 cup lime juice
- 1/2 teaspoon fine sea salt
- 1 teaspoon hot sauce, plus more to taste
- 1/2 cup chopped fresh cilantro
- 2 ripe avocados, peeled and diced
Method
In a medium bowl, stir together bell peppers, serrano, onion, olives, lime juice, hot sauce and salt.
Fold in cilantro and avocados.
Taste and adjust seasoning before serving, adding more hot sauce if needed.
Nutritional Info:
Per serving: 2 tablespoons, 100 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 330mg sodium, 7g carbohydrates (2g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 large red bell pepper, diced
- 1 small green bell pepper, diced
- 1 serrano peppers, seeded and finely chopped
- 1/2 small red onion, diced, divided
- 1/2 cup sliced pitted black olives
- 1/4 cup lime juice
- 1/2 teaspoon fine sea salt
- 1 teaspoon hot sauce, plus more to taste
- 1/2 cup chopped fresh cilantro
- 2 ripe avocados, peeled and diced