GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 16 small tacos
Number Of Ingredients 40
Steps:
- Preheat grill.
- Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
- Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
- Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
- Combine all ingredients in a blender and blend for 1 minute.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
- Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.
BLACK BEAN, AVOCADO, AND CORN SALSA
This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.
Provided by steamsoldier
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.
Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
AVOCADO MANGO SALSA
Yowzers! Sweet and hot salsa with tangy mangoes and habaneros. Great with pork, chicken or fish or just with chips. You can omit the habaneros and add red bell peppers for a non-spicy version, but then again, why would you want to? Remember, ALWAYS wear gloves when working with habaneros!
Provided by Six Pack To Go
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.3 g, Fat 3.8 g, Fiber 2.6 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 4.5 g
TOMATO, CORN AND AVOCADO SALSA
This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!
Provided by julie
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g
HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
- Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
- Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
- Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
- Serve the salmon with the salsa on the side.
CHUNKY AVOCADO-PAPAYA SALSA
This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams
AVOCADO TOMATILLO SALSA
This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
CORN AND AVOCADO SALSA
Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.
Provided by CARI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
- Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g
AVOCADO, TOMATO AND MANGO SALSA
Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.
Provided by FHIVESHOT
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 13.8 g, Fat 12 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 397.3 mg, Sugar 8 g
BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA
This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!
Provided by Leah Smart
Categories Main Dish Recipes Taco Recipes
Time 49m
Yield 6
Number Of Ingredients 14
Steps:
- Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
- Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
- Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
- Slice each salmon fillet lengthwise to create 6 pieces.
- Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
- Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g
FISH TACOS WITH MANGO AVOCADO SALSA
What is so good about these are a fresh fruit salsa, avocado cream, grilled fish, and I love a light cabbage to bring it all together. Now, you can add tomato, or black olives which is one of my favorites and it is a very inexpensive easy dish. You can also add beans right to the dish which is also really good, or ... What is so nice, is make some of my black beans, just sauteed with garlic, lime, fresh peppers, cumin, onions makes an amazing quick side dish. If all that isn't enough, corn on the cob. Just throw some in the oven or on the grill. Or just wrap up in foil which is what I like to quite a bit. Just brush with olive oil, lime juice, salt and pepper mixed with chili powder. Just brushed on the corn. Wrapped and grilled. Then throw in some some yellow rice or Mexican rice on the side, cooked in chicken broth with scallions and cilantro and you have dinner for up to 6 people for hardly anything. But don't forget the margaritas. I am always saying that you can really have a great quick dinner with amazing flavor that really doesn't cost much. This is it!!
Provided by SarasotaCook
Categories Weeknight
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap.
- Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine.
- Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more.
- The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping.
- Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time.
- Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel.
- Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish.
- Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too.
- Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY.
- Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one.
- If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish.
- That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with.
- Remember to make in steps. There are a lot, but nothing is hard.
Nutrition Facts : Calories 667.4, Fat 32.6, SaturatedFat 9, Cholesterol 16.9, Sodium 704.9, Carbohydrate 83.2, Fiber 14.3, Sugar 13.8, Protein 15.4
SHRIMP TOSTADAS WITH AVOCADO SALSA
"Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 446mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA
Steps:
- For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
- For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
- Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.
COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Provided by Christina Anstead
Categories HarperCollins Shellfish Seafood Shrimp Dinner Taco Coconut Salsa Mango Cilantro Avocado Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
- In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
- Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
- Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
- While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
- In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
- To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
AVOCADO SHRIMP SALSA
I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! -Maria Riviotta-Simmons, San Tan Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.
Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BLACK BEAN AVOCADO SALSA WITH CORN
Steps:
- Preheat the grill over medium-high heat.
- Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
- Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
- Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.
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