Avocado Salsa Pasta Recipes

AVOCADO SALSA

Avocado Salsa image

Provided by Trisha Yearwood

Time 15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2/3 cup grape tomatoes, chopped (10 to 12)
1/2 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving

Steps:

Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

TOMATO & AVOCADO SALSA

Tomato & avocado salsa image

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

Ingredients

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

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

AVOCADO SALSA RECIPE BY TASTY

Avocado Salsa Recipe by Tasty image

Here's what you need: ripe avocados, red onion, tomatoes, fresh cilantro, limes, garlic, salt, pepper, red wine vinegar, feta cheese, tortilla chip

Provided by Scott Loitsch

Categories Sides

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 ripe avocados, diced
½ red onion, chopped
2 tomatoes, diced
¼ cup fresh cilantro, chopped
2 limes, juiced
2 cloves garlic, chopped
salt, to taste
pepper, to taste
3 tablespoons red wine vinegar
½ cup feta cheese
tortilla chip, for serving

Steps:

In a medium bowl, combine all ingredients and gently mix together.
For best flavor, allow to set 30 minutes.
Garnish with additional feta just before serving.
Enjoy!

Nutrition Facts : Calories 226 calories, Carbohydrate 13 grams, Fat 17 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams

AVOCADO SALSA

Avocado Salsa image

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

Steps:

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO SALSA

Avocado Salsa image

Make and share this Avocado Salsa recipe from Food.com.

Provided by spatchcock

Categories Sauces

Time 4h5m

Yield 7 serving(s)

Number Of Ingredients 8

Ingredients

2 ripe avocados (not too soft, though)
2 vine-ripened tomatoes, seeded and chopped fine
1 medium red onion, chopped fine, soaked in ice water and thoroughly drained
1 -2 pickled jalapeno chili, minced
2 tablespoons fresh lime juice
2 tablespoons snipped fresh cilantro leaves
salt
fresh ground black pepper

Steps:

Halve, pit, and peel avocados.
Chop avocados fine and in a bowl stir together with remaining ingredients.
Season to taste with salt and pepper.
Best served at room temperature.
May be made up to 4 hours early, covered with plastic wrap and refrigerated.

AVOCADO SALSA

Avocado Salsa image

Fresh, flavorful, and insanely delicious, this avocado salsa is the best salsa EVER! Filled with only the best of ingredients, this salsa will be one that you will make over and over!

Provided by Alyssa Rivers

Categories Appetizer Side Dish

Number Of Ingredients 9

Ingredients

4 Avocados (sliced)
5 Roma Tomatoes (diced)
1/2 Red Onion (diced)
1 Jalapeño (diced)
1/2 Cup Cilantro (chopped)
Juice of 1 Lime
3 Garlic Cloves (minced)
1/2 teaspoon Salt
1/4 teaspoon Pepper

Steps:

In a medium sized bowl add avocado, tomatoes, onion, jalapeño, cilantro, lime juice, garlic, salt, and pepper.
Stir it all together and serve immediately with tortilla chips!

Nutrition Facts : Calories 346 kcal, Carbohydrate 23 g, Protein 5 g, Fat 30 g, SaturatedFat 4 g, Sodium 311 mg, Fiber 15 g, Sugar 4 g, UnsaturatedFat 24 g, ServingSize 1 serving

AVOCADO SALSA

Avocado Salsa image

Now I've started salsa-ing, it seems I can't stop, but what I mean here is not so much a sauce as a pile of spice-puckering cubes. The vinegary heat from the pickled jalepeno peppers is perfect alongside the soft, smooth flesh of the avocado, and the combination sings with the melody of a Mariachi band alongside the bean-pebbled, cheese-rich tortilla bake.

Provided by Nigella Lawson : Food Network

Time 10m

Yield serves 8 as a condiment

Number Of Ingredients 6

Ingredients

2 avocados
1 scallion, thinly sliced
3 tablespoons chopped green jalepenos from a jar or can
Salt
1 tablespoon lime juice
1/4 cup roughly chopped fresh cilantro

Steps:

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

TINA'S AVOCADO SALSA

Tina's Avocado Salsa image

Every time I make this dish, I get asked for the recipe. It is so easy and delicious. If you like avocados and salsa, you'll love this recipe.

Provided by Tina Andre' Fox

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 1h5m

Yield 9

Number Of Ingredients 7

Ingredients

2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
1 (14.5 ounce) package tortilla chips

Steps:

In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 40.8 g, Fat 17.3 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 794.6 mg, Sugar 4.1 g

AVOCADO SALSA

Avocado Salsa image

Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don't have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.

Provided by Genevieve Ko

Categories sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

8 ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)
1/4 cup coarsely chopped white onion
1/4 cup chopped fresh epazote or cilantro
2 jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 ripe medium Hass avocado, coarsely chopped

Steps:

Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.
Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.