Avocado Salsa

Serves: 5
Total Calories: 66


2 ripe avocados, finely chopped
2 tomatoes, seeded, finely chopped
1 tablespoon chopped jalapeño pepper
2 green onions, finely sliced
2 tablespoons chopped fresh cilantro
1 salt to taste
1 juice of 1/2 small lime


Mix all but lime juice in a bowl. Squeeze lime juice over mixture and stir. Put in serving dish and serve right away. If refrigerating for a short time, cover surface with plastic wrap to avoid discoloring. Serve with firm chips or pita wedges.

Fun Fact: Ninety-five percent of United States avocado production is located in California, and 80% occurs in San Diego County. Fallbrook, California, claims the title of "Avocado Capital of the World." Today’s supermarkets offer avocados all year round in various stages of ripeness so you can use them today or in several days. Nice.

Nutritional Facts:

Serves: 5
Total Calories: 66
Calories from Fat: 0

This Avocado Salsa recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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