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Ingredientes
- 2 c. corn kernels blanched fresh, or possibly thawed frzn
- 1/2 c. diced jicama or possibly red radishes
- 1/4 c. thinly-sliced green onion
- 1 x ripe but hard avocado peeled, pitted, and diced
- 2 Tbsp. freshly-squeezed lime juice
- 1 Tbsp. white wine vinegar
- 2 tsp vegetable oil
- 1/2 tsp grnd cumin
- 1 tsp chopped fresh oregano (or possibly 1/4 tspn dry oregano)
- 1/8 tsp Tabasco sauce or possibly to taste
Direcciones
- Combine the corn, jicama and green onion in a medium bowl. In another bowl, combine the avocado and lime juice and stir to thoroughly coat.
- In a small jar with tight-fitting lid, combine the vinegar, oil, cumin, oregano and Tabasco. Shake the dressing well, pour it over the corn mix and stir. Add in the avocado mix and stir gently. Chill till 30 min before serving.
- The salsa can be made up to 24 hrs ahead; stir before serving. Goes well with "Poached Whole Salmon With Two Sauces." This recipe yields about 3 c..
- Comments: This colorful salsa is perfectly paired with Poached Whole Salmon, but would be delicious with a variety of other seafoods as well.
- Jicama is a large, round root vegetable with mildly-flavored and very crunchy white flesh. Just peel away the brown skin, and jicama is ready to use. If you can't find it available, radishes are a good substitute here; they will add in a slightly peppery flavor to the salsa.
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 266g | |
| Calories 289 | |
| Calories from Fat 95 | 33% |
| Total Fat 10.8g | 14% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 662mg | 19% |
| Total Carbs 48.82g | 13% |
| Dietary Fiber 8.5g | 28% |
| Sugars 7.96g | 5% |
| Protein 6.66g | 11% |
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