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Lectin Free Avocado Salsa

Who is eating avocado daily? I do and sometimes I’m bored with all the classic ways of eating it. This morning, while reading the new Special Issue of National Geographic about Blue Zones and the science of living longer, I found this recipe of avocado salsa inspired by Loma Linda vegetarian cuisine (Loma Linda in California is one of the seven blue zones in the world, where people live the longest and healthiest lives).

Inspired by Loma Linda vegetarian cuisine

The recipe had corn and red pepper, but that didn’t stop me and I suppose is as fabulous without these ingredients. It has a small amount of red onions and garlic, and you can keep or not the garlic depending on your taste. I usually don’t add garlic to guacamole (which is a common practice in many households and countries), but I felt just a little bit of garlic will not be too powerful. The lime and extra virgin olive oil keep this salsa from oxidizing, so it’s easy to add to lunch boxes too. In fact, in the original recipe the salsa was supped to be refrigerated for four to eight hours before eating, but I had some of it it after about an hour. This is another super simple recipe, so let’s cut this story short, even though my SEO standards tell me I should write more (LOL).

Grain free tortilla chips I currently buy are the Himalayan pink salt from The Real Coconut.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Lectin Free Avocado Salsa

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By Claudia Curici Serves: 2
Prep Time: 10 minutes Cooking Time: 4 hours

An easy, make ahead avocado salsa perfect as a side dish or appetizer.

Ingredients

  • 1 hass avocado, ripe but not mushy, cut in small bite size cubes
  • a handful of strong flavor olives, chopped (I used pitted Kalamata and green olives)
  • 1 tbsp finely chopped red onion
  • 1 small garlic clove, minced
  • 2 tbsp extra virgin olive oil
  • juice from one small lime
  • 1 tsp dry oregano
  • freshly ground pepper
  • salt if necessary (mine didn't need extra salt, olives were salty)
  • optional: sprinkle sumac on top for a pop of color

Instructions

1

Mix all the ingredients together and refrigerate at least one hour before serving (up to 4 hours, hence the long 'cooking time' in the recipe).

Notes

The 'cooking time' is not really cooking, but it's better when refrigerate few hours before serving. Great for lunch boxes too.

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2 Comments

  • Reply
    Liz
    September 13, 2018 at 7:09 pm

    Just made this – it was delicious! I accidentally overcompensated on the lime, so I had to add more avocado to balance it, but it was a great snack for us.

    • Reply
      Claudia
      September 14, 2018 at 9:33 am

      Yay, thanks for letting me know. I like this because is a little bit different than guacamole, and sometimes we just need a little change :D.

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