Mexican guacamole and salsa duo
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Uncooked
  • Vegetarian
préparation
5minutes
servings
4-6
type of dish
Sauces and salad dressings
préparation
5minutes
servings
4-6
type of dish
Sauces and salad dressings
Mexican guacamole and salsa duo
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Uncooked
  • Vegetarian
préparation
5minutes
servings
4-6
type of dish
Sauces and salad dressings
préparation
5minutes
servings
4-6
type of dish
Sauces and salad dressings
ingredient
  • Creamy guacamole
  • 2 avocado(s) fully riped
  • 150 ml coriander , chopped
  • 30 ml lime juice (about 2 limes)
  • To taste, salt and pepper (freshly ground pepper)
  • 125 ml plain Greek yogurt
  • Mexican salsa with corn and mango
  • 341 ml corn (kernel corn), drained
  • 4 tomatoes , diced
  • 1 mango , peeled and diced
  • 1 green pepper(s) , diced
  • 1/2 red onion(s) , chopped
  • 1/2 hot pepper (jalapeño), chopped finely
  • 45 ml coriander , minced
  • 45 ml lime juice (about 3 limes)
  • Creamy guacamole
  • 2 avocado(s) fully riped
  • 150 ml coriander , chopped
  • 30 ml lime juice (about 2 limes)
  • To taste, salt and pepper (freshly ground pepper)
  • 125 ml plain Greek yogurt
  • Mexican salsa with corn and mango
  • 341 ml corn (kernel corn), drained
  • 4 tomatoes , diced
  • 1 mango , peeled and diced
  • 1 green pepper(s) , diced
  • 1/2 red onion(s) , chopped
  • 1/2 hot pepper (jalapeño), chopped finely
  • 45 ml coriander , minced
  • 45 ml lime juice (about 3 limes)
prep time
Creamy guacamole
  1. Purée the avocados, cilantro, and lime juice. Season with salt and pepper.
  2. Incorporate the yogurt and serve with corn chips.
Mexican salsa with corn and mango
  1. Place all ingredients in a bowl and blend thoroughly.
  2. Cover and leave in the refrigerator for 2 hours.
  3. Serve with corn chips