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Avocado Salsa
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1 1/2 Fat , 1/2 Vegetables , 1/2 Other Carbs , 1/2 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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16 oz  frozen sweet corn kernels
1 tbsp  pitted calamata olives
1 cup  chopped red bell peppers
1/2 cup  fresh chopped red onion
2 1/2 tsp  minced garlic
0.3333 cup  olive oil
0 1/4 cup  fresh lemon juice
3 tbsp  cider vinegar
1 tsp  oregano leaves
0 1/2 tsp  salt
0 1/2 tsp  black pepper
4 each  fresh California avocado
  1. Dice olives and place in large mixing bowl.
  2. To large bowl, add corn, red bell pepper, and onion. Set aside.
  3. In small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour over vegetable mixture and toss to coat.
  4. Cover and chill in refrigerator 8 hours to overnight.
  5. Just before serving, peel, pit, and dice avocados. Gently stir avocados into salsa.

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