• Elisa Juarez

Oil-Free Avocado Salsa

From SALSA by P.J. Birosik


4 large avocados, peeled, pitted, and cut into 1-inch cubes 2 large cucumbers, peeled and cut into 1/2-inch cubes 2 large tomatoes, cored, seeded, and cut into 1/2-inch cubes 1/2 small red onion, cut into wafer-thin rings 3 cloves garlic, minced 2 teaspoons fresh lemon juice 1 teaspoon fresh lime juice 1 teaspoon fresh ground pepper 1 teaspoon chili powder

In a large bowl gently toss avocado, cucumbers, tomatoes, and onion together. Mix the remaining ingredients together in a small bowl and then pour it over the avocado mixture. Cover the large bowl with plastic wrap and refrigerate for 1 hour before serving. Do not store overnight because avocados do not keep well and tend to brown.

Serve with tortilla chips, salsa-style, or on top of mixed greens for a refreshing salad.


Makes 3-1/2 to 4 cups



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