Avocado Creamy Salsa Recipes Recipe For Zucchini
ZUCCHINI, AVOCADO, AND POMEGRANATE SALSA
This red and green salsa combines roasted zucchini, creamy avocado, juicy pomegranate seeds, and pungent feta cheese. The avocado is a source of good fat, as is the olive oil used to coat the zucchini. Chips are cut from whole-wheat pitas, and then toasted.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)
- Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
- Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.
Nutrition Facts : Calories 162 g, Cholesterol 1 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 287 g
ZUCCHINI SALSA
I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 7 cups.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
These spiralized zucchini noodles are tossed in creamy avocado pesto to make a delicious gluten-free dinner!
Provided by Sarah Bond
Categories Main Dishes Pastas Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
- Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.
- Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).
Nutrition Facts : ServingSize 1 serving (half recipe), Calories 362 kcal, Carbohydrate 16 g, Protein 4.6 g, Fat 34.1 g, SaturatedFat 6.3 g, Sodium 28 mg, Fiber 9.1 g, Sugar 4.1 g
CREAMY AVOCADO SALSA
This creamy avocado salsa only takes 5 minutes to make!! The perfect green sauce for tacos, nachos, burritos, salads, or just for dipping chips into!
Provided by Serene
Categories salsa
Time 5m
Number Of Ingredients 9
Steps:
- Add all the ingredients to a blender or food processor. Blend until completely combined, will be a creamy smooth texture.
- Drizzle over tacos, nachos, burritos, or just use it for dipping!
Nutrition Facts : Calories 39 kcal, Sugar 1 g, Carbohydrate 3 g, Protein 1 g, ServingSize 1 serving
TOMATO, ZUCCHINI AND AVOCADO SALAD
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
- Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams
ZUCCHINI AVOCADO SALAD
From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).
Provided by winkki
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Cover and chill at least one hour.
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
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