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.
Servings: 2
Equipment
- veggie dicer optional
Ingredients
- 1 small red onion
- 2 small celery stalks or 1 bell pepper when in season
- 2 large 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, finely chopped
- ½ teaspoon salt more or less according to your taste
- ½ teaspoon pepper more or less according to your taste
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 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 and adjust salt and pepper as desired.
- Serve with tortilla chips, stuffed in pita bread, or as filling for burritos or lettuce cups.