RCI-SC.005.0004.001
Avocado and Corn Salsa
Avocado and Corn Salsa from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- firm ripe avocado1 unitseeded, peeled and cubed
- frozen corn3/4 cupdefrosted
- red bell peppers1/4 cupchopped
- green bell peppers1/4 cupchopped
- 1/4 cup
- 1 tablespoon
- 2 tablespoons
- 1 tablespoon
- 1 teaspoon
- 3/4 teaspoon
- 4 drops
Method
1
Combine lemon peel, lemon juice, lime juice, garlic salt, and cumin in a small bowl, stirring until the salt dissolves and flavors blend.
2
Cube the avocado by cutting it in half lengthwise, removing the seed, and scooping the flesh into a cutting board, then slicing into cubes.
3
Transfer the cubed avocado to a serving bowl, then add the defrosted corn, red bell peppers, green bell peppers, and green onions.
4
Pour the lemon-lime dressing over the avocado and corn mixture, then gently toss to combine, being careful not to break down the avocado pieces.
5
Add 4 drops of red pepper sauce if desired, then toss gently one more time to incorporate.
6
Taste and adjust seasonings as needed, then serve immediately at room temperature or chilled.