Go Back
Print
Recipe Image
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print Recipe
Light and Fresh Avocado Salsa with Celery (Oil-Free)
This oil-free avocado salsa has crunch, texture and all the deliciousness of a fresh Mexican meal making you want a second serving.
Keyword:
gluten-free, vegan
Servings:
2
Ingredients
1
small red onion
2
small celery stalks
about 100-150 g (alternatively you can use 1 bell pepper when in season)
2
big tomatoes
2
large ripe avocados
Handful of cilantro leaves
about 5 g
200-250
g
cooked corn kernels
Juice of 1 lemon
2
small dried red chili peppers
or 1 fresh, chopped finely
½
teaspoon
salt
more or less according to your taste
½
teaspoon
pepper
more or less according to your taste
Metric
-
US Customary
Instructions
Peel the onion and chop it finely.
Wash the tomatoes and celery stalks, and chop them into small pieces.
Cut the avocado open, peel it, remove the pit, and dice the avocado flesh.
Wash and chop the cilantro leaves.
Gently combine all the chopped vegetables with the corn kernels and the cilantro.
In a separate small mixing bowl whisk together lemon juice, salt, and pepper.
Pour the liquid mixture over the vegetables and gently combine.
Taste test and adjust salt and pepper as desired.
Serve with tortilla chips, stuffed in pita bread, or as filling for burritos or lettuce cups.