Hi all. I went to a bbq this weekend with Denise elEffendi, fellow bootcamper and she brought this yummy Avacado Salsa.
Here is the recipe. Avocados are so good for you! Avocados are an excellent source of monounsaturated fatty acids, potassium, vitamin E, B vitamins, and fiber.Avocados also contain glutathione, an antioxidant involved in cell protection from the noxious effect of excess oxidant stress. Avocados are also rich in the antioxdants lutein and zeaxanthin. Wanna know more about avocados and how good they are for you? Check out this website: http://www.elements4health.com/avocados.html
Avocado Salsa
Prep Time: 30 Minutes Ready In: 8 Hours 30 Minutes
Servings: 32
"Cool, refreshing avocado slices are mixed with a marinated corn, olives, red pepper and onion salsa. Serve this south of the border flavor explosion with tortilla chips."
1 (16 ounce) package frozen corn
kernels, thawed***
2 (2.25 ounce) cans sliced ripe 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 cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced
1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving
***I used roasted corn and lime instead of lemon
Denise also baked her own tortillas to go with it. She took 2 pkgs of corn tortillas (yellow and blue), cut them in quarters, sprayed them with canola, sprinked with sea salt and baked them at 450 (?). Yum!
Have a good, healthy recipe to share? Email me! info@ciabootcamp.com
