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Avocado, Cucumber & Red Pepper Salsa

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Yields about 2 cups.

  • by Liz Dobbs from Fine Cooking
    Issue 22

This clean, fresh flavor combination goes well with fish, chicken, or lamb.

  • 1/2 cup diced seeded cucumber
  • 1 small red pepper, diced (about 1 cup)
  • 3 scallions, finely chopped (about 1/4 cup)
  • 1 small jalapeño, cored, seeded, and finely chopped
  • 2 tsp. chopped cilantro
  • 1 Tbs. fresh lime juice 
  • 1 Tbs. rice vinegar
  • 1/2 tsp. salt; more to taste
  • 1 medium avocado, diced (about 1 cup)

In a serving bowl, mix the cucumber, red pepper, scallions, jalapeño, cilantro, lime juice, vinegar, and salt. Gently toss in the avocado. Let stand for 20 minutes before serving.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 40; Fat (g): 3; Fat Calories (kcal): 25; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 2; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): 140; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

fresh and flavorful. Loved it.

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