Warm Avocado Salsa Recipes

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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

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

COD WITH WARM AVOCADO SALSA



Cod with Warm Avocado Salsa image

Easy recipe, if you don't like chervil use parsley instead. Note that this one serving, use your own judgement for the salsa if you make more servings.Depending on the sweetness of the tomatoes I sometimes add a bit of sugar to the salsa. You can also use catfish or haddock.

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 1 serving(s)

Number Of Ingredients 9

6 -8 ounces cod fish fillets
1 tablespoon olive oil
salt
fresh ground black pepper
1 tablespoon white wine vinegar
1/2 lime, juice of, more to taste
5 cherry tomatoes, deseeded and quartered (or more)
1/2 avocado, peeled,stoned and chopped
1 -2 teaspoon fresh chervil, chopped

Steps:

  • Sprinkle salt and pepper on the cod.
  • Heat the oil in a medium frying pan.
  • Pan-fry the cod for 5-6 minutes or until just cooked through.
  • Add the white wine vinegar and lime juice.
  • Cook for a further 30 seconds.
  • Remove the fish and place on a serving plate, keep warm.
  • Stir the tomatoes, avocado and chervil into the pan until warmed through.
  • Do a taste check, add more lime juice if needed.
  • Place the warmed salsa on the fish and serve.

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