Avocado Salsa

Preparation:  15 min. Cooking: 5 min. Total: 20 min.
Recipe photo
  • 2 large avocadoes
  • 1/4 tsp lime juice
  • 1 large ripe tomatoes
  • 1 small red bell peppers
  • 1 tsp coriander seed , ground
  • 1 tsp cumin seed
  • 4 Tbsp cilantro , chopped, leaves
  • 1 medium red onions , finely chopped
  • 2 3/4 Tbsp olive oil
  • 1/8 tsp hot pepper sauce
Cut avocados in half, remove seed, and peel. Finely chop flesh and transfer to mixing bowl. Add lime juice and toss lightly. Cut tomato in half horizontally and squeeze gently to remove seeds, chop finely. Remove seeds and membrane from pepper and chop finely. Place ground coriander and cumin in a small pan over medium heat. Stir 1 minute to enhance fragrance and flavor; cool. Add all ingredients to avocado in bowl and gently combine, so that the avocado retains it shape and is not mashed. Refrigerate until required. Serve at room temperature with corn chips or tortilla chips.
Calories
200 Cal
Fat
17 g
Carbs
12 g
Protein
3 g
Fiber
6.8 g
Sugar
4.6 g
Cholesterol
0 mg
Sodium
8.5 mg


Nutrients

Fiber     6.8 g
Fat     17 g
Sugar     4.6 g
Carbs     12 g
Protein     3 g
Calories     200 Cal

Fats

Fat, Poly     2.4 g
Fat, Mono     10 g
Fat, Sat     2.9 g
Fat, Trans     0 g
Fat, Percent     77 %

Vitamins

Vitamin, K     9 mcg     7.5 %
Vitamin, A     830 IU     28 %
Vitamin, B12     0 mcg     0 %
Niacin     1 mg     6.5 %
Riboflavin     0.1 mg     6 %
Vitamin, C     39 mg     43 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     10 %
Vitamin, E     4 mg     27 %
Panto, Acid     1 mg     21 %
Choline     4 mg     0.7 %
Thiamin     0.1 mg     4.2 %

Minerals

Calcium     24 mcg     2.4 %
Phosphorus     60 mg     8.5 %
Magnesium     33 mg     7.9 %
Copper     0.4 mcg     39 %
Fluoride     0.9 mcg     22 %
Zinc     0.6 mg     5 %
Cholesterol     0 mg     0.2 %
Sodium     8.5 mg     0.6 %
Selenium     0.2 mcg     0.4 %
Manganese     0.2 mg     2.7 %
Potassium     490 mg     11 %
Iron     0.7 mg     8.4 %