Avocado Salsa Recipe: Happy Summer Snacking
You know how good Mexican restaurant chips taste? And how you just can’t get the same taste from a bag you buy off the shelves? Well, I’m not saying that Food Should Taste Good’s Cantina tortilla chips are as good as the real deal, but they’re about as close as you can come—and healthier than most bags you can buy. With a short ingredient list (just three things listed) and none of the stuff you don’t want (gluten, MSG, trans fat, cholesterol, etc.), you can enjoy nine big, hearty chips (they’re thick, which I love!) for about 140 calories. While they’re good on their own, they’re especially good with salsa—avocado salsa to be precise.
And because we love ya’ll so much, we’re sharing the Avocado Salsa recipe we got from Food Should Taste Good. It’s deeelicious. The following recipe makes five cups of the yummy stuff, which will serve about 10 to 15 people. So invite some friends over, fire up the grill and enjoy your summer snacking!
Avocado Salsa Recipe
3 ears of corn, husk removed
5 large ripe avocados, flesh only, large dice
4 garlic cloves, minced
3 medium tomatoes, seeds removed and diced small
2 jalapenos, stem and seeds removed and diced small
1 medium red onion, diced
1 small green bell pepper, diced small
1 small yellow bell pepper, diced small
2 bunches cilantro leaves washed, chopped
Juice of 3 limes
2 tbsp olive oil
2 tbsp white vinegar
1 tbsp ground cumin
Kosher salt and pepper to taste
1. Cook the corn on a hot grill for 10 to 15 minutes, turning two to three times. Remove and let cool.
2. While corn is grilling, combine avocados, garlic, tomatoes, jalapenos, onion, bell peppers and cilantro in a large bowl. Once the corn is cool, cut kernels off and add to the bowl. Add lime juice, olive oil, vinegar, cumin, salt and pepper; toss to combine.
3. Serve chilled with Food Should Taste Good Cantina chips.
Simple yet flavorful and oh-so healthy with all of those veggies and avocados in there. What’s your favorite way to eat tortilla chips? This and guac pretty much tops it for us! —Jenn