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Avocado Salsa
Author
Vianney Rodriguez
Ingredients
2
cups
finely chopped onion
¾
cup
finely chopped red bell pepper
3
tablespoon
finely chopped seeded jalapeno pepper
3
tablespoons
extra-virgin olive oil
3
tablespoons
white wine vinegar
1
teaspoons
Dijon mustard
¾
teaspoons
sea salt
¼
teaspoons
freshly ground pepper
1
large garlic clove
mince
1 1 /2
cups
chopped peeled avocado
about 2
1 1 /2
cups
chopped seeded plum tomato
about 1
2
tablespoons
chopped fresh cilantro
¼
teaspoons
hot pepper sauce
Instructions
Combine first 9 ingredients in a large bowl; toss mixture gently. Cover and refrigerate 3 hours. Stir in avocado and remaining ingredients just before serving.
Recipe Notes
recipe from Cooking Light's Global Kitchen