I love a good veggie-rich salsa dip for whole grain crackers, corn or bean chips, and veggies. And this avocado salsa is packed with extra goodies: corn, red onion, cilantro, black olives, and jalapenos. It’s not only delicious, but it’s beautiful to boot. Set out a bowl at a party and watch it disappear!

Yields 10 servings

Avocado Salsa (Vegan, Gluten-Free)
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  • 3 medium tomatoes, ripe, diced
  • 2 medium ripe yet firm avocados, diced
  • 1 medium red bell pepper, diced
  • ½ red onion, diced
  • 1 ½ cups frozen sweet corn, thawed
  • 1 2.25 ounce-can black olives, sliced, drained
  • 3 cloves garlic, minced
  • ¼ jalapeno pepper, finely diced
  • ¼ cup chopped cilantro or parsley
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • Black pepper and sea salt as desired


  1. Add tomatoes (be sure to use any tomato juice left on cutting board
  2. when chopping tomatoes, avocados, bell pepper, onion, corn, olives,
  3. garlic, jalapeno, and cilantro or parsley to a medium bowl and toss
  4. together gently.
  5. Add lemon juice, olive oil, black pepper and sea salt and toss together to distribute. Adjust seasonings as needed.
  6. Chill until serving time. Serve with whole grain or bean chips, tacos, burritos, or fresh veggies.


Nutritional Information per Serving: 120 calories, 2 g protein, 8 g total fat, 1 g saturated fat, 12 g carbohydrates, 4 g fiber, 3 g sugar, 134 mg sodium.


Recipe created by Sharon Palmer, RD, The Plant-Powered Dietitian™, author of Plant-Powered for Life.

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