Serving Size: 1/4 cup
WW Points+: 1 Calories: 34.2 Total Fat: 2.3 g
This fresh tasting Corn and Avocado Salsa is very simple to make and is great as a snack or as a garnish for a meal. Fresh avocados, grape tomatoes, corn, red onions, and jalapenos are tossed with lime juice and cilantro to create a light and delicious chunky salsa.
Be sure to use avocados that are still firm--avocados that are too ripe will be too mushy for this salsa. I opted to use just lime juice, cilantro, salt, and pepper as a dressing to keep it light and simple and allow for the flavors of the vegetables to really stand out.
I actually used this as a topping for my Tex-Mex Turkey and Black Bean Burgers (recipe to come tomorrow!) but this is perfect as a dip with tortilla chips. You could also use this to top a salad or to put over grilled chicken. You can double or triple this for a party or cookout.
- 1/2 medium Avocado, diced
- 1 cup Grape Tomatoes, quartered
- 1/4 cup Corn Kernels
- 1 small Jalapeno, seeds and veins removed, finely chopped
- 2 tbsp Red Onion, minced
- 2 tbsp fresh Cilantro, chopped
- Juice of half a Lime
- Salt and Pepper to taste
Add Corn Kernels and diced Avocado. Squeeze the lime juice over the avocado and sprinkle with Salt and Pepper.
Gently toss all ingredients together and store in the refrigerator until ready to serve. Serve with tortilla chips or as a garnish for Mexican inspired dishes.