Avocado Salsa

recipe from healthy recipe swap party

  • 1 package frozen corn, thawed [nix the corn to make it paleo]
  • 2 [2.5 oz] cans sliced olives, drained
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 avocados peeled, pitted, and diced [You can do this just before serving.]
  1. In a large bowl, mix first four ingredients.
  2. In a small bowl, combine the remaining ingredients EXCEPT for avocado.
  3. Pour dressing over the vegetables and cover. Refrigerate for at least eight hours or overnight.
  4. Stir in avocados before serving.


photo by freshfromfloridablog.com


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