Guacamole Cream & Olive Salsa
Servings
Prep Time
Cook Time
Ready In
Recipe: #25007
October 09, 2016
Categories: Condiments, Fruit, Vegetables, Mexican, Southwest, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Cinco de Mayo, Entertaining, Picnic, Blender, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
"Found @ realsimpledotcom, this is actually part of the recipe & what drew me to it. The rest of the recipe was for grilled shrimp tacos, but the no-cook salsa got more of my attention. The salsa was modified slightly to better suit our taste preferences, but I trust you will agree w/me that this salsa should have a wide variety of uses in recipes or when used as a condiment for eggs, tacos, burritos, salads, etc. Prep time was estimated & ample time allowed for ingredient prep. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (309.2 g)
- Calories 181.2
- Total Fat - 11.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 342.4 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 6.6 g
- Sugars - 4.9 g
- Protein - 2.9 g
- Calcium - 43.9 mg
- Iron - 0.8 mg
- Vitamin C - 76 mg
- Thiamin - 0.1 mg
Step 1
Scoop the avocado into a blender. Add 1 tbsp of the lime juice & 1/2 tsp salt. Puree until smooth & transfer to a sml bowl. Season to taste w/ground black pepper.
Step 2
Combine the mixture w/the remaining 2 tbsp of lime juice, the olives, onion, jalapeno & cilantro. Serve as desired or store in refrigerator for later use.
Tips & Variations
- Standard blender
Related
Recipe Stories / Blog
A Good Friday Flounder Fish Recipe
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Recipe Stories / Blog
Apricot Cobbler Dessert
It's that time of day again. When the clock turns to a certain time and seems to...
