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Avocado Bell Pepper Salsa

Avocado Bell Pepper Salsa

Few foods in the world that are as nutrient-dense as avocado. No matter what your fitness goal is, you can benefit from including this food into your diet.

Avocados contain the same monounsaturated fatty acid, oleic acid, as olives and olive oil. Regularly consuming oleic acid reduces your risk of developing heart disease. It’s also thought that consumption of these healthy fat reduces your risk of cancer, inflammatory disease and facilitates quicker healing1.

Need even more reasons to love avocado? Avocado is high in vitamin C and vitamin E, which work as antioxidants in your body to reduce free-radical damage.

MORE: Chipotle Peach Brisket Taco Bowl With Baked Brie 

Avocado also contains a significant amount of vitamin K, folate, potassium and vitamin B6. Bananas may get all the attention as a source of potassium but gram for gram, avocado contains about 25 percent more.

All the ingredients in this recipe fit the guidelines of the Thermo Diet. The Thermo Diet leverages the process of thermogenesis (the release of heat by your body) to help give you more energy and keep your hormones in balance. If you haven’t tried the Thermo Diet yet, check out the diet plan today.

Avocado Bell Pepper Salsa

 

Avocado contains monounsaturated fat that can protect your heart. it’s also an excellent source of vitamin C and vitamin E, which act as antioxidants in your body and protect you from oxidative damage. 

  • 1 red pepper
  • 1/2 red onion (finely chopped)
  • 2 jalapeños (diced and seeded)
  • 5 oz Cotija cheese (cubed)
  • 1 cup cherry tomatoes (diced)
  • 2 avocados (cubed)
  • 1 cup cilantro (loosely packed)
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 clove garlic
  • salt and pepper (to taste)
  1. In a large bowl combine peppers, red onion, jalapeños, Cotija cheese and tomatoes. Toss gently to combine. Season with salt and pepper and set aside.

  2. For the vinaigrette, add cilantro, lime juice, olive oil and garlic to a food processor and pulse until smooth. Season with salt and pepper (to taste).

  3. Pour dressing over the corn mixture and toss gently to fully coat.

  4. If you’re going to serve right away, add diced avocados and toss again and serve. If not serving right away cover salad and place in the fridge. Add diced avocados when ready to serve.

Nutrition Facts & Notes

  • Total Calories: 201kcal
  • Carbohydrates: 8g
  • Protein: 4g
  • Fat: 17g
  • Saturated Fat: 4g
  • Sugar: 2g
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Servings: 8

1.
Sales-Campos H, Souza P, Peghini B, da S, Cardoso C. An overview of the modulatory effects of oleic acid in health and disease. Mini Rev Med Chem. 2013;13(2):201-210. [PubMed]
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