Place the avocado in the bottom of a nonreactive mixing bowl and gently toss with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels with lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. Add olive oil.
The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
Just before serving, add the scallions, jalapeno and cilantro to the mixing bowl and gently toss to mix.
Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (45%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 53.8mg||2 %|
|Potassium 351.8mg||9 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 21g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
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