My first encounter with the creamy rich avocado was when I made this avocado paratha. I did not think beyond the paratha and was surprised to find salads with avocado. So, naturally I was excited when my friend Lacey suggested that I try out this salsa. It was also around the time the corn post was published and I was happy to buy more corn although I just freeze it to eat it as a snack and not for the winter and yes, you will find pieces of corn thawing away on the cutting board while I prep or cook.
She went home and immediately sent me a text of the recipe. After fiddling with the phone, on how to read the attachment I realized that I had most ingredients on hand or at least a decent substitute. The salsa was done in a matter of minutes and the pictures were done in a matter of an hour *sigh* those are the days where I would want to keep the camera and just munch on the stuff I cooked or in this case mixed.
Talking about the salsa, it was very tasty and the corn mingled perfectly with the avocado that I forgot it was salsa and treated it like a salad . I modified the recipe to suit my pantry and now let us mix up the salsa. Off to the recipe. Thanks Lacey.
Salsa with avocado, corn and more. Perfect for chips.
- olive oil - 1 tsp
- lemon juice - 4 tsp
- garlic - 1 clove - minced
- salt - to taste
- pepper - to taste
- oregano - 1/4 tsp - dry herb
- corn - 1/2 cup - cooked
- olives - 1/2 cup - sliced
- onion - 1 tbsp - chopped
- tomatoes - 1/4 cup - chopped
- avocado - 1 - diced
Combine all ingredients and serve with chips or crackers.
- Adjust the quantity of lemon juice to taste.
- The salsa is very versatile and you can add red bell peppers(original recipe) instead of tomatoes too.
Yummy salsa perfect for chips or crackers.