AVOCADO SALSA
Here's a little treat my fitness instructor made for us on our last night of class. Feel free to eat alone or use with your favorite point friendly chip! Approximately 30 servings. each serving is 2 ppv
(BTW I don't even like avocados and I loved this dip)
INGREDIENTS:
1 16 oz bag of frozen corn kernels (i like the white & yellow mix personally)
2 2.5 oz cans of sliced ripe olives
1 red bell pepper, chopped
5 cloves of garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 TBSP apple cider vinegar
1 tsp dried oregano
1/2 tsp black pepper
3 avocados - peeled, pitted and diced:
DIRECTIONS:
1. In a large bowl mix the corn, olives, red pepper and onion
2. In a small bowl mix garlic, olive oil, lemon juice, vinegar, oregano, pepper and salt.
Pour into the corn mixture and toss to coat. Cover and chill for 6 hours in the fridge.
3. Cut and Stir in avocados before serving to keep them from browning
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