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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Avocado Salsa

Source: dLife

A rustic avocado salsa with corn, olives, and peppers.

Nutrition Facts

Makes 32 servings
Amount Per Serving

Calories	78.2

Total Carbs	6.0 g

Dietary Fiber	1.8 g

Sugars	0.4 g

Total Fat	6.0 g

Saturated Fat	0.8 g

Unsaturated Fat	0.6 g

Potassium	100.1 mg

Protein	1.0 g

Sodium	48.1 mg

Dietary Exchanges 6.0 Fat, 0.1 Vegetables, 0.0 Fruits, 0.2 Other Carbs, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

16.0
16 oz frozen sweet corn kernels 4.5
4 1/2 oz pitted calamata olives 1.0
1 each medium red bell peppers 1.0
1 each small onions 5.0
5 each medium garlic cloves 0.3333
0.3333 cup olive oil 0.25
0 1/4 cup fresh lemon juice 3.0
3 tbsp cider vinegar 1.0
1 tsp oregano leaves 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 4.0
4 each fresh California avocado

Directions

In large bowl, mix corn, olives, red bell pepper, and onion. Set aside.
In small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour into corn mixture and toss to coat.
Cover and chill in refrigerator 8 hours, or overnight.
Peel, dice and stir avocados into salsa before serving.