Italian-Style Salsa with Basil Vinaigrette
A light and refreshing Italian-style salsa recipe full of fresh vegetables and finished with a tasty basil vinaigrette. The perfect snack for a summer BBQ!
Servings: 20
Calories: 79kcal
Ingredients
- 3 cobs corn About 2 cups | Can use frozen
- 1 red bell pepper can use any color bell pepper
- 1 package cherry tomatoes
- 2 avocados
- 2 Tbsp. lime juice
- 6 Tbsp. avocado oil Can use olive oil
- 2 tsp. Dijon mustard
- 4 tsp. maple syrup can use honey, agave, or white sugar
- 1 clove garlic
- 6 cubes Dorot chopped basil Slightly thawed
- kosher salt
- pepper
- chips, baguette, or other bread for serving
Instructions
- Boil large pot of water and add corn. Cook for 5-6 minutes. Remove corn from water and cool. Cut the corn from the cob with a knife and add to a large bowl. (Can use frozen corn).
- Finely chop 1 red bell pepper. Chop 1 package of cherry tomatoes into quarters. Scoop out 2 avocados and cut into pieces. Add all vegetables to a large bowl.
- For the vinaigrette: Add lime juice, avocado oil, Dijon mustard, maple syrup, minced garlic, Dorot chopped basil (slightly thawed), and a generous pinch of kosher salt and pepper to a mason jar. Screw on lid and shake vigorously until vinaigrette emulsifies.
- Pour desired amount of vinaigrette over the salad and toss to incorporate. Sprinkle with an additional pinch of salt and pepper. Serve immediately with chips, crostini or toasted bread, or eat as a salad. Also works great as a grilled burger or veggie topping.
Nutrition
Serving: 0.5cups | Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 137mg | Fiber: 2g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 1mg