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Recipe

Avocado, Cucumber & Red Pepper Salsa

By Liz Dobbs Fine Cooking Issue 22
Scott Phillips

Yield: Yields about 2 cups.

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

Ingredients

  • 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)

Nutritional Information

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

Preparation

  • 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.
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  • Madeleyn | 06/25/2012

    fresh and flavorful. Loved it.

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