Avocado Salsa with Olives and Cilantro

Avocado Salsa with Olives and Cilantro

Makes about 5 cups, Serves 6 to 8

The creamy richness of the avocado balances the heat of the chile in this tasty salsa. Serve with tortilla chips, spoon over baked potatoes, or dollop into chili.

  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 medium carrot, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1 serrano pepper, seeded and thinly sliced
  • 1/2 small red onion, chopped
  • 1/2 cup pitted, sliced black olives
  • 1/4 cup lime juice
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon hot sauce, or to taste
  • 1/4 cup finely chopped fresh cilantro
  • 2 ripe avocados, peeled and diced
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Stir all ingredients together in a bowl, taking care not to mash the avocado. Taste and adjust seasoning before serving.

Nutritional Info: 
Per Serving:100 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 250mg sodium, 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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