Chris McNamee's Avocado Salsa

My mother-in-law is a great cook. She makes this delicious avocado salsa from a recipe supplied by her friend Ede. Of course, she gives all the credit to Ede...but I say it's Chris' salsa because she's a pro at making it.

This recipe is really simple and absolutely to-die-for. I have never seen it sit untouched at a party; in fact, it's always the crowd favorite!

Avocado is chock-full of satisfying, heart-healthy monounsaturated fats, making this dip enough to eat as a meal (especially if topped with a protein source, such as chicken beans). Make sure to use organic corn, as conventional corn is likely to be genetically modified.

Avocado Salsa

Ingredients:
16 oz frozen white corn - choose organic
2 small cans sliced olives
1 red bell pepper, chopped
1 small purple onion, chopped
5 gloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup lemon juice
3 T. apple cider vinegar
1 tsp. dried oregano
3-4 diced avocados
Dash sea salt

Instructions:

Assemble ingredients:


Mix all ingredients except the avocados in a large bowl:


Red onions:



Garlic:


Red bell pepper:


Olives:


Raw apple cider vinegar:


Olive Oil:


Oregano and sea salt:


Lemon juice:


Mix it all together:


Refrigerate for 2 hours or as long as overnight. I made this on Thursday night for a Friday night dinner party.

Dice the avocados and add just before serving.


Serve with Trader Joe's Veggie Flaxseed chips:



Enjoy!

*M*