Description
Inspired by the vegetarian cuisine of Loma Linda, this lectin-free avocado salsa is a creamy, tangy, and flavorful condiment that adds healthy fats, fiber, and freshness to almost any meal. Simple to make and incredibly versatile, it pairs beautifully with eggs, fish, grilled meats, roasted vegetables, and salads. If you’re looking for a new way to enjoy avocados beyond plain slices or classic guacamole, this vibrant salsa is a delicious place to start.
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
- 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 refrigerating few hours before serving. Great for lunch boxes too.